Craving a meal that feels like a warm hug in a bowl? Look no further! This Instant Pot Hake Stew is the ultimate comfort food, blending flaky white fish, smoky bacon, and a medley of hearty vegetables into a rich, savory broth. Best of all, it comes together in about 30 minutes, making it the perfect solution for a busy weeknight when you need something both nourishing and incredibly delicious. Let the pressure cooker do the work while you anticipate a truly satisfying dinner.
Ingredients
• 4 cups / 960 ml fish stock
• 2 cups / 450g hake fillets, cut into 2-inch pieces
• 2 cups chopped collard greens
• 4 rashers bacon, chopped
• 1 onion, chopped
• 1 cup button mushrooms, sliced
• 1 cup celery, chopped
• 1 cup butternut squash, chopped
• ¼ cup fresh chopped herbs of choice (like parsley, dill, or chives)
• 1 tbsp. / 15 ml olive oil
• Salt and pepper to taste
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function on high. Add the olive oil and chopped bacon, cooking until the bacon is rendered and slightly crisp.
3. Add the chopped onion, celery, and sliced mushrooms to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened.
4. Pour in the fish stock, scraping the bottom of the pot to deglaze any browned bits. Stir in the chopped butternut squash.
5. Secure the lid, set the steam valve to the ‘Sealing’ position, and cook on the Stew or High Pressure setting for 10 minutes.
6. Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to vent any remaining steam.
7. Carefully open the lid. Gently stir in the hake pieces, chopped collards, and fresh herbs.
8. Secure the lid again and set the steam valve to ‘Sealing’. Cook on High Pressure for 2 more minutes.
9. When finished, perform a quick pressure release immediately. Season with salt and pepper to taste, and serve hot.
Nutritional Information
• Per Serving: Calories 135 | Total Fats 4g | Net Carbs: 4g | Protein 19g | Fiber: 2g
Pro Tips
• For a richer flavor, deglaze the pot with a splash of dry white wine after sautéing the vegetables and before adding the stock.
• For a creamier stew, stir in a ¼ cup of heavy cream or full-fat coconut milk after the final pressure release.
• This recipe works beautifully with other firm white fish like cod, haddock, or pollock.
• Swap collard greens for spinach or kale, but add them at the very end with the hake, as they cook much faster.
FAQ
Q: Can I use a different fish for this stew
A: Yes, this recipe works beautifully with other firm white fish. You can easily substitute hake with cod, haddock, or pollock.
Q: How do I make this hake stew creamier
A: For a richer, creamier stew, simply stir in a ¼ cup of heavy cream or full-fat coconut milk after the final pressure release.
Q: What other greens can I use instead of collard greens
A: You can swap collard greens for spinach or kale. However, you should add them at the very end with the hake because they cook much more quickly.
Q: Is this Instant Pot hake stew low-carb
A: Yes, according to the nutritional information, this stew is very low-carb, with only 4g of net carbs per serving, making it a great option for a keto-friendly diet.
