Instant Pot Brazilian Fish Stew
Ingredients:
Stew Base:
▢1 onion, finely chopped
▢1 red bell pepper, sliced
▢5 cloves garlic, minced
▢14-ounce can crushed tomatoes (Note 1)
▢1 cup seafood broth or fish broth (Note 2)
▢3/4 cup canned full-fat coconut milk (Note 3)
▢2 tablespoons coconut oil
▢1 tablespoon ground cumin
▢1 tablespoon smoked paprika
▢1 teaspoon table salt
▢1/2 teaspoon ground black pepper
▢1/4 teaspoon ground cayenne (Note 4)
For Finishing:
▢1.5 pounds fresh or thawed white fish (Note 5)
▢2 tablespoons coconut oil
▢1 tablespoon fresh lime juice
▢1 tablespoon chopped fresh cilantro or parsley
Directions:
Add all stew base ingredients to pressure cooker, and stir until well-mixed. Secure and seal lid, and cook for 10 minutes at high pressure. During cooking, proceed to next step to prepare fish.
Remove any skin and bones from fish, and pat dry with paper towels if moist. Cut into roughly 1 inch pieces, and set aside.
After pressure cooking has completed, naturally release pressure for 10 minutes. Then manually release remaining pressure by turning knob to venting position.
Uncover, and turn on saute mode on pressure cooker for medium heat to bring to boil. Boil for about 10 minutes to thicken into stew-like consistency, stirring frequently.
Stir in fish until cooked through (Note 8), about 5 minutes. Turn off saute mode. Stir in coconut oil and lime juice until combined. Serve in bowls, and top with chopped cilantro or parsley. Stew will be very hot; cool for 10 minutes before enjoying.
