Ingredients

The following ingredients have 5 Servings
  • 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
  • 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

Instruction

  • Pressure Cook: Add all stew base ingredients to pressure cooker (Note 6), and stir until well-mixed. Secure and seal lid (Note 7), and cook for 10 minutes at high pressure. During cooking, proceed to next step to prepare fish.
  • 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.
  • Release Pressure: After pressure cooking has completed, naturally release pressure for 10 minutes. Then manually release remaining pressure by turning knob to venting position.
  • Thicken Stew: 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.
  • Finish & Serve: 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. Store leftovers (Note 9).