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Smokey Fish Stew Recipe

Smokey fish Stew

Smokey Fish Stew

Graham Sharman
Course Main Course
Cuisine Modern
Servings 4


  • Instant Pot Multi Pressure Cooker


  • 1 handful of fresh parsley finely chopped
  • 2 garlic cloves finely chopped
  • 1 lemon zest & juice
  • 4 tbsp olive oil
  • 1 red onion finely sliced
  • 450 g new potatoes quartered
  • 1 red chilli finely chopped
  • 2 tsp fennel seeds
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp smoked paprika
  • 400 g can chopped tomatoes
  • 125 ml fish stock
  • 125 ml white wine
  • 400 g can chickpeas drained
  • 450 g mixed fresh fish cut in chunks
  • 200 g raw prawns
  • 400 g mussels


  • In a small bowl mix parsley, 1 chopped garlic clove, zest of 1 lemon and 1 tbsp of the olive oil. Reserve for later.
  • Press the sauté button on the Instant Pot.
  • Once display says HOT, add 2 tbsp of the olive oil.
  • Add the onion and new potatoes, stirring regularly for 5 minutes.
  • Add the last 1 tbsp olive oil, the other garlic clove, chilli, fennel seeds, salt and pepper and cook for 1 minute.
  • Add the paprika, lemon juice, chopped tomatoes, fish stock, white wine, and drained chickpeas. Stir then press cancel.
  • Use a wooden spoon to deglaze the base of the inner pot.
  • Secure the lid and select Pressure Cook on high for 12 minutes followed by a quick pressure release when the cooking program finishes.
  • When pin drops, open the lid and add the mixed fresh fish, prawns and mussels. Carefully check they are all closed before cooking.
  • Secure the lid again, and select Pressure Cook on low for 2 minutes followed by a quick pressure release when the cooking program finishes.
  • Stir in reserved parsley, garlic, lemon zest and olive oil dressing from step 1, and discard any mussels that have not opened.
  • Check seasoning and serve.
Keyword fish, Instant Pot, Official Recipe Contributor, Seafood
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