This is an adaptation of a great recipe from Bowl of Delicious.
| Servings | Prep Time | Cook Time | Passive Time |
| 4-6servings | 15minutes | 10minutes | 5minutes |
| Servings | Prep Time |
| 4-6servings | 15minutes |
| Cook Time | Passive Time |
| 10minutes | 5minutes |
Ingredients
- 2 tbsp Butter
- 1 small onion coarse chopped
- 5 stalks Celery chopped
- 3/4 pound mini gold potatoes quartered
- 1 can chopped tomatoes std 14.5 oz can, unseasoned
- 8 oz clam juice std bottle
- 1 unit garlic cube frozen; e.g.
- 1/2 cup dry white wine Rodney Strong Chardonnay, e.g.
- 2.5 cups chicken broth richer flavor than water
- 1 pound chunk pollack frozen
- 10 ounce seafood mix frozen mix "for spaghetti"
- 1 pinch red pepper flakes or to taste
- salt and fresh ground black pepper to taste
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
Prep Phase
- Keep the fish frozen until the last step.
- Chop the onion, potatoes, and celery so they're ready to go.
- Preheat the Instant Pot on Sauté (high).
- Heat the chicken broth in a pan or microwave until near boiling point.
Cook the Base
- Melt the butter in the hot InstantPot then add the garlic and onion.
- Sauté until the onion begins to brown (about 5 minutes).
- Add the potatoes and continue to sauté for another 3 or 4 minutes.
- Stir in the white wine, cooking for about 1 minute (reduces by about half).
- Stir in the celery then add the hot chicken broth, tomatoes, and seasonings. Stir to mix.
- Cancel the Sauté mode then cover the pot, seal, and set to Pressure Cook on high for 5 minutes.
Seafood Phase
- Turn off the pot, quick-release the pressure on the pot, then open. Set the pot to Sauté mode, high. The stew should be simmering at this point.
- Add the seafood and fish (still frozen). Loosely cover the pot (so the alarm will not ring) and let the mixture continue to simmer for 5 minutes. Stir occasionally.
- Stir the juice of half a lemon into the stew.