This Instant Pot Fish Stew is a delicious Mediterranean recipe year-round. It features sea bass, potatoes, and tomatoes, and it's flavored with fresh lemon juice, dill, and extra-virgin olive oil. It only takes 20 minutes to make in a pressure cooker!
2lbs.sea basscut into roughly 2" pieces (see notes)
2tablespoonslemon juice from about 1 lemon
Use the "sauté" function on your instant pot or pressure cooker to cook the onions in 2 tablespoons of olive oil, until browned and softened (about 3 minutes).
Add the chopped garlic (4 cloves). Sauté until fragrant (about 30 seconds).
Add the white wine (1/2 cup) to deglaze, scraping up any browned bits with a wooden spoon, until about half the wine has evaporated (about 1 minute).
Add the clam juice, water (2.5 cups), potatoes, canned diced tomatoes, plenty of salt and pepper, and a pinch of crushed red pepper.
Turn the "sauté" function off, cover and seal your Instant pot, and set manual pressure to "high" for 5 minutes.
Once your pressure cooker is done, quick release the pressure until the float valve is depressed.
Open the instant pot and turn the "sauté" function back on. Once soup is simmering (which shouldn't take long since it's piping hot already), add the fish pieces and simmer for about 5 minutes, until fish is just cooked and flakes apart easily.
Turn off "sauté" function and stir in the lemon juice (2 tablespoons) and fresh dill (2 tablespoons), along with the remaining 2 tablespoons extra-virgin olive oil. Taste and adjust seasoning if necessary.
Serve immediately, with a good crusty bread if desired.
Feel free to use another firm, white fish, such as cod, monkfish, or halibut, instead of sea bass.
Stovetop Instructions: To make this on the stovetop, sauté onion and garlic, deglaze with wine, and add clam juice, tomatoes, seasoning, and potatoes as instructed in a large pot. Bring to a boil, cover, and simmer for about 20 minutes, or until potatoes are tender. Uncover and add fish, continue simmering for 5 minutes or until fish is just cooked through. Remove from heat and stir in lemon juice, oil, and parsley. Adjust seasoning if necessary. Serve.
Slow Cooker Instructions: To make this in your slow cooker, add all ingredients except for fish, lemon juice, dill, and 2 tablespoons oil. Cook on low for 6 hours or high for 3 hours, until potatoes are tender. Add fish in the last 20 minutes of cooking. Turn off heat and stir in dill, lemon juice, and remaining 2 tablespoons oil just before serving, and adjust seasoning if necessary.
Clam Juice Substitution: If you have a shellfish allergy, you can replace the clam juice with shellfish free fish stock, or just add another cup of water to the recipe as a replacement.
I made this recipe in my 6 qt. Instant pot. It should work the same in an 8 qt., but you may need to cut the ingredients in half for a 3 qt. mini.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.