Craving a hearty, soul-warming bowl of seafood stew but short on time? Enter the magic of the Instant Pot! This recipe delivers a deeply flavorful stew, brimming with tender sea bass and plump shrimp, in a ridiculously fast 20 minutes. The rich, Creole-spiced broth is perfect for sopping up with crusty bread. It’s the perfect weeknight meal that tastes like you spent hours simmering it on the stove. Let’s dive in!
Ingredients
• 2 lbs / 900g sea bass fillets, cut into 2-inch chunks
• 7 oz / 200g large shrimp, peeled and deveined
• 1 large onion, finely chopped
• 4 tbsp extra-virgin olive oil, divided
• 3 celery stalks, finely chopped
• 2 small tomatoes, roughly chopped
• 3 tbsp soy sauce
• 5 cups / 1.2 L fish stock
• For the Spice Rub
• 2 tsp sea salt
• 1 tsp black pepper, freshly ground
• 2 bay leaves
• 1 tbsp Creole seasoning
Instructions
1. Directions
2. Prepare the Fish: Gently rinse the sea bass fillets and pat them completely dry with paper towels. In a small bowl, whisk together the Creole seasoning, sea salt, and black pepper. Generously rub this spice mixture onto all sides of the fish chunks.
3. Sear the Sea Bass: Set your Instant Pot to the “Sauté” function on high. Once it reads “Hot,” add 2 tablespoons of olive oil. Carefully place the seasoned fish in the pot in a single layer (work in batches if needed) and sear for 2-3 minutes per side, until golden brown. Gently remove the fish and set it aside on a plate.
4. Sauté the Aromatics: Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onion and celery, season with a pinch of salt, and sauté for 3-4 minutes, stirring occasionally, until they soften and become fragrant.
5. Combine and Pressure Cook: Press the “Cancel” button to stop the sauté function. Return the seared fish to the pot, then add the raw shrimp, chopped tomatoes, and bay leaves. Drizzle with soy sauce and pour in the fish stock.
6. Set the Instant Pot: Secure the lid, ensuring the steam release handle is in the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on high pressure.
7. Release and Serve: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid, remove the bay leaves, and give the stew a gentle stir. Garnish with fresh parsley if desired and serve hot.
Nutritional Information
• Per Serving: Calories 433 | Total Fats 18.5g | Net Carbs: 4.6g | Protein: 58.5g | Fiber: 1.3g
Pro Tips
• For an even richer flavor, deglaze the pot after sautéing the onions and celery. Pour in a splash of white wine or fish stock and scrape up any browned bits from the bottom before adding the other .
• Don’t be afraid to swap the seafood. Firm white fish like cod, halibut, or haddock work beautifully. You can also add mussels or clams along with the shrimp in step 4.
• Serve this stew with a side of crusty sourdough bread or a baguette for dipping into the delicious, savory broth. A scoop of fluffy white rice also makes a great base.
• The heat level of Creole seasoning can vary by brand. If you’re sensitive to spice, start with half the amount and you can always stir in more at the end after tasting.
FAQ
Q: Can I use a different fish for this Instant Pot stew
A: Yes, you can easily swap the sea bass. The recipe suggests using other firm white fish like cod, halibut, or haddock as excellent alternatives.
Q: How can I make the seafood stew broth more flavorful
A: For an even richer flavor, deglaze the Instant Pot after sautéing the onions and celery. Use a splash of white wine or fish stock to scrape up the browned bits from the bottom of the pot before adding the rest of the ingredients.
Q: Is this Instant Pot seafood stew spicy
A: The spice level depends on your Creole seasoning brand. If you are sensitive to heat, it’s recommended to start with half the amount of seasoning and add more to taste after the stew is cooked.
Q: What should I serve with this seafood stew
A: This stew is perfect for serving with crusty sourdough bread or a baguette for dipping into the savory broth. It also pairs well with a scoop of fluffy white rice.
