Classic fish stew is a hearty, brothy pot of pollock, king prawns, and sweet vegetables in a parsley-and-rosemary fish stock. Everything goes into the Instant Pot together for a ten-minute pressure cook and a fast finish with lemon. Big flavour, big portions, and nothing fussy about it.
Classic Fish Stew
(Total Time: 30 MIN| Serves: 6)
Ingredients:
2 lbspollock fillets, skinless
1 lb (454 g) king prawns, raw shelled
½ cup extra virgin olive oil
2 small onions, finely chopped
2 celery stalks, finely chopped
1 cup (240 ml) fresh parsley, finely chopped
3 garlic cloves, crushed
3 cups (720 ml) fish stock
Spices:
1 tsp sea salt
1 tbsp (15 ml) fresh rosemary, finely chopped
Directions:
- Plug in the instant pot and grease the inner pot with three tablespoons of olive oil.
- Add onions and crushed garlic. Press the ‘’Sauté’’ button and cook for 4-5 minutes, stirring constantly.
- Now, add the remaining ingredients and stir all well. Press the ‘’Cancel’’ button to turn off the ‘’Sauté’’ mode.
- Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 10 minutes.
- When done, press the ‘’Cancel’’ button again and perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position.
- Carefully open the lid and sprinkle the stew with some freshly squeezed lemon juice before serving.
Per Serving(Calories 557| Total Fats 32g | Net Carbs: 3.6g | Protein: 60.8g |Fiber: 1g)
Pro Tips
- Cut the pollock into large chunks so the pieces survive the pressure cook and hold together in the ladle.
- Add the prawns with the fish at the start and rely on the quick release — they finish cooking in the residual heat without going tough.
- Fresh parsley in the quantity listed is deliberate; it's the herb backbone of the stew, not a garnish stirred in at the end.
- A squeeze of lemon at the end is the classic finish — it lifts the fish stock from flat to bright in one move.
Frequently Asked Questions
Can I use other fish in this stew?
Any firm white fish works — cod, hake, or halibut. Avoid delicate fillets like sole, which disintegrate under pressure.
Can I make the stew ahead?
The broth base can be made a day ahead; add the seafood and cook fresh when serving so nothing over-softens in storage.
Is fish stock necessary?
It gives the stew its depth. Vegetable broth works in a pinch, though the finished dish will taste noticeably lighter.
How do I serve it?
Deep bowls, plenty of broth, and a spoon. A little paleo bread on the side to catch the last of it is traditional and correct.
Recipe Card
Ingredients
Method
- Plug in the instant pot and grease the inner pot with three tablespoons of olive oil.
- Add onions and crushed garlic. Press the ‘’Sauté’’ button and cook for 4-5 minutes, stirring constantly.
- Now, add the remaining ingredients and stir all well. Press the ‘’Cancel’’ button to turn off the ‘’Sauté’’ mode.
- Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 10 minutes.
- When done, press the ‘’Cancel’’ button again and perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position.
- Carefully open the lid and sprinkle the stew with some freshly squeezed lemon juice before serving. Per Serving(Calories 557| Total Fats 32g | Net Carbs: 3.6g | Protein: 60.8g |Fiber: 1g)
