(Total Time: 35 MIN| Serves: 4)
1 lb Pollock fillets
1 large onion, finely chopped
4 garlic cloves, crushed
1 cup tomatoes, finely chopped
2 cups fish stock
½ cup olive oil
1 tsp sea salt
1 tsp white pepper, freshly ground
2 bay leaves
Plug in the instant pot and press the ‘’Sauté’’ button. Add about two tablespoons of olive oil in the pot and heat up.
Add onions and garlic. Sauté until translucent, stirring constantly.
Add chopped tomatoes and cook until they soften, adding some fish stock from time to time.
When tomatoes have completely soften and the liquid has evaporated, add the remaining ingredients and press the ‘’Cancel’’ button. Close the cooker’s lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Stew’’ button and cook for 15 minutes on high pressure.
When done, press the ‘’Cancel’’ button again and open the lid.
Serve warm and optionally sprinkle with some more olive oil or dried thyme.
Per Serving(Calories 479| Total Fats 35.9g | Net Carbs: 4.8g | Protein: 33.8g |Fiber: 1.4g)