(Total Time: 35 MIN| Serves: 6)
Ingredients:
For stew:
2 lbs trout fillets
1 lb shrimps, peeled
2 large onions, finely chopped
¼ cup extra virgin olive oil
1 cup cauliflower, chopped
¼ cup fresh parsley, finely chopped
3 garlic cloves, crushed
4 cups fish stock
Spices:
1 tsp sea salt
½ tsp dried thyme
Directions:
Plug in the instant pot and add three tablespoons of olive oil in the inner pot. Press the ‘’Sauté’’ button and heat up.
Add onions and garlic. Stir-fry for 3-4 minutes, or until translucent.
Now add shrimps and continue to cook for another 5 minutes. If necessary, add some more olive oil.
Finally, add the remaining ingredients and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 10 minutes. When done, release the pressure naturally and open the lid.
Sprinkle with a few drops of freshly squeezed lemon juice before serving. This, however, is optional.
Per Serving(Calories 503| Total Fats 23.9g | Net Carbs: 5.8g | Protein: 62g |Fiber: 1.6g)
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