Fish stews are a great source of good protein and taste delicious with a mix of carrots and potatoes dipped in coconut milk curry.
Instant Pot Fish Stew in Coconut Milk
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 5
Ingredients
- 4 tbsp extra virgin olive oil divided
- 1 medium onion sliced thinly
- 4 clove garlic chopped
- 1/2 cup dry white wine
- 8 ounce fish broth
- 1 1/2 cup water
- 1/4 lb potatoes chopped
- 1/4 lb carrots peeled and chopped
- 1(14-ounce) can diced tomatoes with their juices
- 1/2 tsp paprika
- to taste salt and ground black pepper
- 2 lb boneless,skinless sea bass filets cut into 2-inch pieces
- 1 cup coconut milk
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
Instructions
- Place 2 tablespoons of the oil in the Instant Pot and select “Sauté”. Then add the onion and cook for about 3 minutes.
- Add the garlic and cook for about 1 minute.
- Add the white wine and cook for about 1 minute, scrape up any browned bits from the bottom.
- Select “Cancel” and stir in the broth, water, potatoes, carrot, tomatoes paprika, salt and black pepper.
- Secure the lid and turn to “Seal” position.
- Cook on “Manual” with “High Pressure” for about 5 minutes.
- Press “Cancel” and do a quick release.
- Remove the lid and select “Sauté”.
- Stir in the fish pieces and coconut milk and cook for about 5 minutes or until desired doneness of fish.
- Press “Cancel” and stir in the lemon juice and remaining oil.
- Serve immediately with thee garnishing f parsley.
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If you loved this recipe, give it love. Thanks!
If you loved this recipe, give it love. Thanks!
The ingredients list left out the cream & cheese.
It did not tell me how to deflesh the white fish.
If I can get that information I will prepare this meal.
Thank you
I must have been in a hurry… Anyway I fixed the recipe for you :]