Mediterranean Fish Stew for Stovetop or Instant Pot

Classic French Riviera seaside café fare. Amazing with toasted sourdough bread to sop up the broth. Beyond easy to make.

INGREDIENTS

• • 1/4 cup olive oil

• • 1 medium onion, chopped

• • 3 garlic cloves, minced

• • 2/3 cup parsley, chopped

• • 1 1/2 cups chopped tomato with juice (fresh or canned)

• • 1 tablespoon marinara sauce (optional)

• • 1 cup chicken or shellfish broth (homemade is best) or bottled clam juice.

• • 1/2 cup white wine, dry

• • 1 lb cod, cut in 4 pieces

• • 1/2 lb shrimp, deveined with shells on

• • 2 sprigs fresh oregano (or 1/8 teaspoon dried)

• • 2 sprigs fresh thyme (or 1/8 teaspoon dried)

• • 1/8 teaspoon sherry pepper sauce (or Tabasco)

• • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

DIRECTIONS

Heat olive oil in instant pot over high heat. Add onion, parsley and garlic and sauté 6 minutes, turning heat down to medium after 1 minute Add tomato and marinara sauce, and simmer on low for 7 minutes. Add shrimp and cook, stiring occasiinally, for 3 additional minutes.

Add broth and wine then stir. Gently place fish on top of mixture, cover and seal lid. Cook on high pressure 0 minutes, then allow pressure to release naturally for 10 minutes.

For a stovetop version, simmer while covered 10 minutes or until all the fish is cooked through.

Carefully remove cod to a plate and keep warm. Add salt and pepper to taste. Divide shrimp mixture and broth between 4 shallow bowls and top with cod.

Serve with with toasted sourdough or other crusty bread to sop up the broth.

NUTRITION

Serves 4, 5 SP per serving