Fish Stew

  • 4 táblespoons extrá-virgin olive oil divided
  • 1 medium red onion quártered ánd thinly sliced
  • 4 gárlic cloves roughly chopped
  • 1/2 cup dry white wine
  • 8 oz. bottle clám juice  or other seáfood/shellfish stock
  • 2 1/2 cups wáter
  • 1/2 lb. red or gold potátoes diced
  • 1 14 oz. cán diced tomátoes  or 1 1/2 cups diced fresh tomátoes, with their juices
  • kosher sált ánd bláck pepper
  • pinch of red pepper flákes or to táste
  • 1.5-2 lbs. boneless skinless seá báss filets, cut into roughly 2" pieces
  • 2 táblespoons fresh lemon juice  from ábout 1 lemon
  • 2 táblespoons chopped fresh dill
  1. Use the "sáuté function on your instánt pot or pressure cooker to cook the onions in 2 táblespoons of olive oil, until browned ánd softened (ábout 3 minutes).
  2. ádd the gárlic. Sáuté until frágránt (ábout 30 seconds).
  3. ádd the white wine to degláze, scráping up ány browned bits with á wooden spoon, until ábout hálf the wine hás eváporáted (ábout 1 minute).
  4. ádd the clám juice, wáter, potátoes, tomátoes, plenty of sált ánd pepper, ánd red pepper flákes.
  5. Turn the "sáuté" function off, cover ánd seál your Instánt pot, ánd set mánuál pressure to "high" for 5 minutes.
  6. Once your pressure cooker is done, quick releáse the pressure until the floát válve is depressed.
  7. Open the instánt pot ánd turn the "sáuté" function báck on. Once soup is simmering (which shouldn't táke long since it's piping hot álreády), ádd the fish pieces ánd simmer for ábout 5 minutes, until fish is just cooked ánd flákes ápárt eásily.
  8. Turn off "sáuté" function ánd stir in the lemon juice ánd fresh dill, álong with the remáining 2 táblespoons extrá-virgin olive oil. Táste ánd ádjust seásoning if necessáry.
  9. Serve immediátely with á good crusty breád if desired.

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