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Instant Pot Fish Stew
This comforting and hearty stew is packed with the goodness of sea bass and veggies.
Course
Main Course
Cuisine
Mediterranean
Keyword
bay leaf, butter, fish, Fish Stew in Coconut Milk
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
5
Calories
239
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
divided
1
onion
sliced
4
cloves
garlic
chopped
½
cup
dry white wine
8
ounce
fish broth
1 ½
cup
water
¼
lb
potatoes
chopped
¼
lb
carrots
peeled and chopped
1
can
diced tomatoes with their juices
14-ounce
½
teaspoon
paprika
salt and pepper
to taste
2
lb
sea bass filets
boneless, skinless, cut into small pieces
1
cup
coconut milk
2
tablespoon
fresh lemon juice
2
tablespoon
fresh parsley
for serving
Instructions
Press "saute" and add olive oil.
Add the onion and saute for 3 minutes.
Add the garlic and saute for 1 more minute.
Add the white wine and saute for about 1 minute. Scrape up any browned bits from the bottom.
Select "cancel" and add fish broth, water, potatoes, carrot, tomatoes, paprika, salt pepper anf mix well.
Close the lid and cook on high pressure for 5 minutes.
When cooking time is complete, do a quick pressure release and open the lid.
Press "saute" and add fish pieces and coconut milk. Saute for
Stir in the fish pieces and coconut milk and cook for about 5 minutes until the fish is cooked.
Add lemon juice and stir well.
Add parsley on top and serve :)
Nutrition
Calories:
239
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Sodium:
29
mg
|
Potassium:
304
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
3940
IU
|
Vitamin C:
10
mg
|
Calcium:
29
mg
|
Iron:
2
mg