Entrée Gluten-Free Instant Pot Recipes Soup

Instant Pot Fish Stew with Southern Style

Fish stew in brown bowl.

Instant Pot Fish Stew with Southern Style

Most people I know did not grow up eating fish stew… But I did! It was just kinda normal to me, but I’m finding out that it’s actually kinda rare. Well, at least this particular style of stew is. My dad is no longer with us, but I’m pretty sure he would approve of this Instant Pot fish stew! It’s a warm, rich, and comforting stew. And it’s everything we love about southern food. Finally, trust me on this… the eggs add a decadent nature to the stew that is unmatched!

 

A few other stew recipes that we love…

 

Fish stew in brown bowl.

 

The Process

Uncooked bacon pieces in Instant Pot.

Using sauté setting – add bacon to pot…

 

Bacon pieces frying in Instant Pot.

…and cook until almost crispy.

 

Tomato paste on top of bacon frying.

Add tomato paste to pot…

 

Tomato paste mixed with bacon pieces.

…mix well, and cook for about 1 minute.

 

Minced garlic on top of tomato paste and bacon.

Add garlic and cook for another minute. Then turn off heat.

 

Layer of red potatoes.

Add a layer of potatoes…

 

Layer of slice onion rings.

…followed by a layer of onions. Season with 1/4 teaspoon of salt.

 

Layer of fish seasoned with salt.

Add a layer of fish and season with 1/4 teaspoon of salt. Repeat layers again, ending with a layer of fish on top.

 

Layer of fish with seafood stock just barely covering.

Pour in seafood stock. You want the liquid to just barely touch the bottom of the top layer of fish. So, if need be, add a little water to achieve that. Lock lid and cook for 3 minutes at high pressure.

 

Cooked fish stew in Instant Pot.

Once cook time is complete, quick-release pressure. Remove lid and skim as much fat from the top as you like. I think a little fat is good, but you can skim it all off if you like.

 

Raw eggs on top of fish stew.

Switch back to sauté setting. Crack eggs into empty spaces on top. Once all the eggs are in, switch back to “keep warm” setting and place the lid back on pot.

 

Poached eggs in top of fish stew in Instant Pot.

Allow edge to poach in the residual heat. For slightly runny eggs (like I prefer), let them sit for about 7 minutes. But for hard cooked eggs, it’ll probably take 15 or so. To serve… Gently scoop out stew, making sure to get all the way to the bottom so that you get some bacon! Top each bowl with an egg or two.

 

And this is the AMAZING result…

Fish stew in brown bowl.

 

And as Always… Please Pin & Share the Love!

Instant Pot Fish Stew image for Pinterest.

 

★ Did you make this Instant Pot Fish Stew?

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Instant Pot Fish Stew

This warm, rich, and comforting stew is everything we love about southern food. And the eggs add a decadent nature to the stew that is unmatched.

Course Soup
Cuisine Seafood
Keyword fish stew
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 332 kcal
Author The Foodie Eats

Ingredients

  • 8 oz. bacon thick cut, cut into 1-inch pieces
  • 6 oz. tomato paste
  • 1 Tbsp. garlic minced
  • 2 lbs. red potatoes cut into 1/4-inch slices
  • 1 lb. yellow onions cut into 1/4-inch slices
  • 1 1/2 tsp. sea salt divided
  • 2 lbs. fish your choice
  • 4 cups seafood stock
  • 6 eggs the highest quality you find

Instructions

  1. Using sauté setting – add bacon to pot and cook until almost crispy. Add tomato paste to pot, mix well, and cook for about 1 minute. Add garlic and cook for another minute. Then turn off heat.

  2. Add a layer of potatoes, followed by a layer of onions. Season with 1/4 teaspoon of salt. Add a layer of fish and season with 1/4 teaspoon of salt. Repeat layers again, ending with a layer of fish on top.

  3. Pour in seafood stock. You want the liquid to just barely touch the bottom of the top layer of fish. So, if need be, add a little water to achieve that. Lock lid and cook for 3 minutes at high pressure.

  4. Once cook time is complete, quick-release pressure. Remove lid and skim as much fat from the top as you like. I think a little fat is good, but you can skim it all off if you like.

  5. Switch back to sauté setting. Crack eggs into empty spaces on top. Once all the eggs are in, switch back to “keep warm” setting and place the lid back on pot.

  6. Allow edge to poach in the residual heat. For slightly runny eggs (like I prefer), let them sit for about 7 minutes. But for hard cooked eggs, it’ll probably take 15 or so. To serve… Gently scoop out stew, making sure to get all the way to the bottom so that you get some bacon! Top each bowl with an egg or two.

Nutrition Facts
Instant Pot Fish Stew
Amount Per Serving
Calories 332 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 158mg 53%
Sodium 793mg 33%
Potassium 1096mg 31%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 5g
Protein 29g 58%
Vitamin A 8.3%
Vitamin C 18.6%
Calcium 8.3%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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2 Comments

  • Reply
    Karen
    March 13, 2019 at 1:13 pm

    I can’t wait to make this! I’m embarrassed to ask, but where is fish stock in the grocery store, or do I need to make my own? I have seen fish stock CUBES (I think by Knor). Have you used those/would that work?

    • Reply
      Gary
      March 13, 2019 at 1:17 pm

      Seafood stock (not necessarily fish stock) with be right next to the chicken stock. I like the Swanson brand.

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