You can use any of the seafood such as scallops, sea bass, shrimp, calamari,
and mussels with this recipe. For a spicy flavor, simply double the amount of


Prep Time: 20 minutes
Cooking Time: 40 minutes
Servings: 5 people


For Base:

  • 1 can tomatoes, crushed (14-ounce)
  • 5 garlic cloves, minced
  • 1 cup fish or seafood broth
  • ¾ cup canned coconut milk, full-fat
  • 1 tablespoon ground cumin
  • 2 tablespoons coconut oil
  • 1 tablespoon smoked paprika
  • 1 yellow onion, chopped finely
  • ¼ teaspoon ground cayenne
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • 1 red bell pepper, sliced

For Finishing:

  • 1 ½ pound white fish, fresh or thawed
  • 1 tablespoon lime juice, fresh
  • 2 tablespoons coconut oil
  • 1 tablespoon fresh parsley or cilantro leaves, chopped


1. Add the entire ingredients of stew base into the bottom of your Instant;
give the ingredients a good stir until mixed well.

2. Close & secure the lid to its place. Pressure cook for 10 minutes on manual
setting. In the meantime, prepare the fish.

3. Remove any bones and skin from fish; pat dry using paper towels then,
roughly cut into 1” pieces; set aside.

4. Once the cooking cycle completes; wait for 10 minutes and let the pressure
to release naturally then perform a quick release feature to get rid of the
leftover pressure.

5. Uncover & press the sauté feature again; bring the mixture to a boil. Let
boil until you get stew like consistency, for 8 to 10 minutes, stirring every
now and then.

6. Stir in the fish & continue to cook for 5 more minutes, until no longer
translucent & cooked through.

7. Press the cancel feature & stir in lime juice and coconut oil until combined
well. Serve in individual bowls; topped each bowl with the chopped parsley
or cilantro.

Nutritional Value:

kcal: 420, Fat: 27 g, Fiber: 2.7 g, Protein: 38 g