There’s nothing quite like a warm, comforting bowl of stew, and this Instant Pot Hake Stew delivers all the cozy vibes without the long simmer time. We’re combining the mild, flaky texture of hake with the smoky depth of bacon, earthy mushrooms, and a medley of colorful vegetables. The butternut squash adds a touch of sweetness that perfectly balances the savory notes. Best of all, this entire one-pot wonder comes together in just 30 minutes, making it the perfect healthy and satisfying meal for any night of the week.
Ingredients
• 4 cups (950 ml) fish stock
• 2 cups (approx. 1 lb or 450g) hake fillets, cut into 2-inch chunks
• 2 cups collard greens, chopped
• 4 slices thick-cut bacon, chopped
• 1 medium onion, chopped
• 1 cup (8 oz or 225g) button mushrooms, sliced
• 1 cup celery, chopped
• 1 cup butternut squash, peeled and cubed
• ¼ cup mixed fresh herbs (like parsley and thyme), chopped
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function on high. Add the olive oil and chopped bacon. Cook, stirring occasionally, until the bacon is rendered and crispy, about 5-7 minutes.
3. Add the chopped onion and sliced mushrooms to the pot. Continue to sauté for 5 minutes, until the vegetables have softened.
4. Pour in the fish stock to deglaze the pot, scraping up any flavorful browned bits from the bottom. Stir in the chopped celery and cubed butternut squash.
5. Secure the lid, ensure the steam release valve is in the ‘Sealing’ position. Select the ‘Stew’ or ‘Pressure Cook’ setting and set the timer for 10 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release to vent any remaining steam.
7. Open the lid and gently stir in the hake chunks, chopped collard greens, and fresh herbs.
8. Reseal the pot and cook on the ‘Stew’ or ‘Pressure Cook’ setting for an additional 2 minutes. This is just enough time to cook the fish through without it falling apart.
9. Once finished, allow the pressure to release naturally for 5 minutes, then quick release the rest. 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 brighter finish, squeeze a wedge of fresh lemon juice into each bowl just before serving.
• This stew works beautifully with other firm white fish. Feel free to substitute the hake with cod, haddock, or pollock.
• If using more delicate greens like spinach or baby kale, stir them in at the very end after all pressure cooking is complete. The residual heat will wilt them perfectly in a minute or two.
• For a richer, creamier broth, stir in a ¼ cup of heavy cream or full-fat coconut milk after the final pressure release.
FAQ
Q: Can I use a different fish besides hake in this stew
A: Yes, this recipe is very versatile. You can substitute hake with other firm white fish like cod, haddock, or pollock for excellent results.
Q: How do I stop the fish from getting mushy in the Instant Pot
A: The fish is added at the very end for a final, short 2-minute pressure cook. This method ensures the hake cooks through perfectly while remaining flaky and intact, not mushy.
Q: Can I make this Instant Pot fish stew creamy
A: Absolutely. For a richer, creamier broth, simply stir in ¼ cup of heavy cream or full-fat coconut milk after the final pressure release and before serving.
Q: What other greens can I use instead of collard greens
A: If you’re using more delicate greens like spinach or baby kale, it’s best to stir them in at the very end after all pressure cooking is complete. The residual heat of the stew will wilt them perfectly in a minute or two.
