Seafood Cioppino Stew Instant Pot I

By sassy47

Ingredients

• For the Stew Base
• 1/4 cup vegetable oil
• 14.5 ounces canned fire-roasted tomatoes
• 1 cup diced onion
• 1 cup chopped carrots or 1 cup chopped bell pepper
• 1 cup water
• 1 cup white wine or broth
• 2 bay leaves
• 1 tablespoon tomato paste
• 2 tablespoons minced garlic
• 2 teaspoons fennel seeds toasted and ground
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• For Finishing
• 4 cups mixed seafood such as fish chunks, shrimp, bay scallops, mussels and calamari rings
• 1-2 tablespoons fresh lemon juice
• For serving
• toasted, crusty bread

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

For the stew base: Place oil, tomato, onions, carrots or bell pepper, water, wine, bay leaves, tomato paste, garlic, oregano, ground fennel seeds, salt and pepper into the inner liner of the Instant pot. Stir well.
Set Instant Pot at High pressure for 15 minutes. When cook time is complete, let pot sit undisturbed for 10 minutes, and then release any remaining pressure. You can complete these steps and put the soup away in the refrigerator, to finish later. This really helps the flavors in the soup develop, but if you’re ready to eat, it’s not necessary.
Turn the pot to sauté and add fish, mussels, bay scallops, and calamari rings to the pot. Once the pot boils, add in the shrimp and cook until all the seafood is cooked through. Add lemon juice right before serving.
Serve with crusty bread to mop up all the delicious, savory broth you’ve just created.
Recipe Notes
You can use stock or water instead of the wine
For Macros, use bell pepper instead of carrots, and shrimp for the seafood.