Some days are just made for good, hearty stew – the kind that fills the house with a homey scent and makes your taste buds sit up and take notice.
In this Mercury Cook Your Catch video, noted outdoorsman Blaine Garrett shows us his recipe for a fish stew that will warm you up and leave everyone at your table full and satisfied, and it’s a lot quicker and easier than you think. You’ll just need a couple of pounds of your favorite fish, some basic ingredients from your local grocery store and a multicooker such as an Instant Pot.
Fish Stew
Start to finish: 30 minutes
Servings: 6
4 tablespoons olive oil
1 medium red onion (about 1 1/2 cups), diced
4 garlic cloves
1/2 cup dry white wine
1 cup seafood stock
1 1/2 cups chicken broth
1 cup water
8 to 10 ounces of potatoes (three to four small red potatoes), cut into cubes
2 medium tomatoes, cut into cubes
Salt and pepper
2 pounds fish of choice, cut into 1- to 2-inch chunks
2 tablespoons cilantro
2 tablespoons chives
2 tablespoons lemon juice
bread or crackers
In a multicooker set to the sauté setting, add the olive oil and red onions. Sauté the onions for a few minutes.
Add chicken broth and garlic, then sauté for another minute.
Add white wine. Allow it to deglaze for a minute or two.
Add seafood stock, water, potatoes and tomatoes.
Salt and pepper to taste, then stir well
Put the lid on the multicooker, close the vent and change the setting to pressure cook. Cook for 5 minutes at high pressure.
When finished, release steam and remove lid. Change the multicooker back to the sauté setting.
Gently stir in the fish chunks and cook another 5 to 7 minutes. You want the fish to be done, but not so done that it starts to fall apart
Turn off the heat and add cilantro, chives and lemon juice. Stir well.
Add additional seasoning to taste. Serve with choice of bread or crackers.
And there you have it: In a half-hour or so of prep work and cooking you can have a fish stew that will smell and taste like you tended to it all day. Try this recipe with bluegill, crappie, tilapia, walleye or just about any other fish you have in the freezer, and don’t be afraid to experiment with a few of your other favorite spices or perhaps a sliced jalapeno.