Instant Pot Fish Stew with Southern Style

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?

Please give it a star rating below! ★

Fish stew in brown bowl.

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.
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: Seafood
Keyword: fish stew
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 332kcal
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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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

Calories: 332kcal | Carbohydrates: 23g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 158mg | Sodium: 793mg | Potassium: 1096mg | Fiber: 3g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 15.3mg | Calcium: 83mg | Iron: 2.6mg

 

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6 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.

  • Reply
    Paula
    March 29, 2019 at 2:41 pm

    5 stars
    This sounds SO good! Since it will be just for me, can I reduce recipe to half? Still use the same cooking time? Thank you!

    • Reply
      Gary
      April 1, 2019 at 11:24 am

      Yes, cook time should remain the same with halving the recipe. Hope you like it!

  • Reply
    Ginny Beall
    July 23, 2019 at 7:25 pm

    5 stars
    My family enjoyed this meal! It was my 3rd meal in my new instant pot.

  • Reply
    RichV
    August 18, 2019 at 4:24 pm

    5 stars
    Made it yesterday. Wonderful flavor and texture. Might be my 8qt IP; but I got the burnt message – even after deglazing with a small bit of white wine. Removed Tilapia and potatoes, scraped bottom, restarted, finished. Great meal with hard roll.

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