As the days get warmer and brighter, our cravings shift to lighter, fresher meals. Enter this spectacular Spring Fish Stew! It’s a celebration of the season, brimming with tender trout, flaky cod, and plump shrimp, all swimming in a sun-kissed tomato and fish stock broth. The best part? Your Instant Pot does all the heavy lifting, delivering a restaurant-quality meal in under 30 minutes. It’s the perfect, effortless weeknight dinner that tastes like a coastal getaway.
Ingredients
• 7 oz / 200g trout fillets, chopped into bite-sized pieces
• 7 oz / 200g cod fillets, chopped into bite-sized pieces
• 2 cups / 450g shrimp, cleaned and deveined
• 1 ½ cups / 300g tomatoes, chopped
• 2 spring onions, finely chopped
• 1 small green bell pepper, chopped
• 3 garlic cloves, crushed
• 2 cups / 480ml fish stock
• 3 tbsp / 45ml extra virgin olive oil
• Spices
• 2 bay leaves
• 1 tsp / 5g sea salt
• ½ tsp / 1g black pepper, freshly ground
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil, followed by the chopped spring onions, bell pepper, crushed garlic, and bay leaves. Sauté for 5 minutes, stirring occasionally, until the vegetables are fragrant and softened.
3. Gently add the trout, cod, and shrimp to the pot. Stir carefully and cook for another 2-3 minutes, just until the shrimp begin to turn pink. Pour in the fish stock and chopped tomatoes.
4. Season with sea salt and freshly ground black pepper, stirring gently to combine all the .
5. Secure the lid on the Instant Pot and set the steam release handle to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 5 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. This prevents the delicate fish from breaking apart.
7. Carefully open the lid, remove the bay leaves, and give the stew a final gentle stir. Ladle into bowls and serve immediately, perhaps with a side of crusty bread to soak up the delicious broth.
Nutritional Information
• Nutrition Per Serving
• Calories: 403
• Total Fats: 22g
• Net Carbs: 5.3g
• Protein: 43.7g
• Fiber: 1.5g
Pro Tips
• For a deeper, more complex broth, deglaze the pot with a splash of dry white wine, like Sauvignon Blanc, after sautéing the vegetables and before adding the fish stock.
• Stir in a handful of fresh chopped parsley or dill and a squeeze of fresh lemon juice just before serving. This brightens up all the flavors and adds a burst of freshness.
• Feel free to swap the cod and trout with other firm white fish like halibut or haddock. Mussels or clams also make a wonderful addition; add them along with the shrimp.
FAQ
Q: Can I use other types of fish in this stew
A: Yes, you can easily swap the cod and trout for other firm white fish like halibut or haddock. Mussels and clams are also excellent additions; you can add them at the same time as the shrimp.
Q: How can I add more flavor to the broth
A: For a deeper, more complex broth, deglaze the pot with a splash of dry white wine after sautéing the vegetables. You can also brighten all the flavors by stirring in fresh parsley or dill and a squeeze of lemon juice just before serving.
Q: What should I serve with this Spring Fish Stew
A: This stew is perfect served immediately with a side of crusty bread, which is ideal for soaking up the delicious sun-kissed tomato and fish stock broth.
Q: Why is a 10-minute natural release recommended
A: Allowing the pressure to release naturally for 10 minutes is a crucial step. It helps prevent the delicate trout and cod from overcooking and breaking apart, ensuring the fish remains tender.
