Instant Pot Fish Stew with Tomatoes, Olives and Capers
This flavorful fish stew recipe is easy to make in a pressure cooker! Instant Pot Fish Stew with Tomatoes, Olives and Capers cooks in just 15 minutes and is a meal the whole family will love. Plus, enter to win a Lindsay Olives Gift Box giveaway to help you get started in your own kitchen! This post and giveaway is sponsored by Lindsay Olives.
This simple fish stew recipe delivers a punch of flavor and is easy to make in a pressure cooker! Instant Pot Fish Stew with Tomatoes, Olives, and Capers cooks in just 15 minutes and is a meal the whole family will love. Plus, a giveaway to win a Lindsay Olives Gift Box to help three of you get started in your own kitchen! This post and giveaway is sponsored by Lindsay Olives.
As we walked down the neverending aisles of the daily morning market at the Cours Saleya in Nice, there amid the colorful parade of summer fruits and crisp, freshly picked vegetables, a sight greeted us that brought instant awe and wonder. Actually, I shouldn’t have been so surprised, because its scent reached us first, familiar yet unexpected, at least for me.
But I shouldn’t have been so shocked, because we were in olive country, amid the Nicoise, where olives of all shapes and sizes are found in so much of the cooking — but it was the sheer variety and size of the display of olives that left us dumbfounded. Close your eyes for a moment, imagine yourself under the shade of a market umbrella, still baking under the southern French sun, and there, before you, is a massive long table of dozens and dozens of olives, brined in all matter of flavors. You find yourself chatting with the man behind the counter, who can sense your excitement, encouraging you to try all the flavors he has on offer. From the simple brined olive, to those infused with the herbs that scent its brine, you begin to mentally calculate how many olives can you consume in a week…and what you can cook with them.
For my family of olive lovers, we were like kids in a candy store.
And it made me appreciate Lindsay Olives‘ newest line of Infused Olive Blends — I started cooking with them before my trip, and while I already loved the flavor profiles that are inspired by global flavors I already love, it wasn’t until after my encounter with the olives at the market in Nice that I appreciated it even more! It was like having a taste of my olive travels, right at my fingertips!
If you haven’t seen them at your store, be on the lookout! There are four flavors available right now: Sesame Soy, Harissa, Seville Citrus, and Thai Green Curry — but for this Instant Pot Fish Stew with Tomatoes, Olives, and Capers, I turned to the Harissa Infused Blend to give it a deeper flavor with the perfect amount of kick to satisfy my post-travel cravings.
The olives bring so much flavor to this dish, and I also use the harissa infused brine to give the dish a touch of heat. Plus, did you know that Lindsay makes olive oil and capers? I first introduced you to their olive oil when I spent a day in wine country with Lindsay, and I have been loving it. The buttery profile olive oil is so versatile, not only in savory dishes like this, but I’ve been using it in place of butter in baked goods. And the capers are perfectly tangy and bright, rounding out the bold flavors of this stew!
We’ve been eating a lot of fish lately, and I wanted to find a dish that I could prepare in the Instant Pot (or pressure cooker) that would cook in just minutes that would deliver a ton of flavor. This simple fish stew recipe does the trick! Yes, fish cooks quite quickly as it is, but there is something about the pressure cooker that allows the harissa flavors of the infused olives to fuse into the tender flesh of the halibut, and with the little bites of capers, it has quickly become a new family favorite.
I’m not sure what I love more about this dish…bold, global flavors right here at home, or the fact that I can get dinner cooked in 15 minutes (or less!). I guess I love both — having more time to savor dinner is like the vacation I crave after vacation!
Disclosure: This post and giveaway are brought to you in partnership with Lindsay Olives. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Linsday Olives Giveaway
I’m so excited to help you get started cooking with Lindsay Olives! Leave a comment below and enter to win an assortment of some of my favorite Lindsay Olives olives, olive oil, and capers to make this dish come alive in your own kitchen! Three winners will be chosen, giveway ends 31st August 2018 at 11:59PM Pacific Time.
Instant Pot Fish Stew with Tomatoes, Olives, and Capers
- 1 1/2 pounds firm white fish such as halibut or cod
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons Lindsay® Olive Oil plus extra for serving
- 1 cup sliced yellow onions
- 4 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1 cup cherry tomatoes halved
- 1 cup sliced bell peppers
- 1 tablespoon tomato paste
- 1 tablespoon brine from Lindsay® Olives Harissa Infused Olives
- 1/2 tablespoon harissa or more, to taste
- 2 cups clam stock
- 1 1/2 cups Lindsay® Olives Harissa Infused Olives
- 1/3 cup Lindsay® Capers
- 4 sprigs fresh thyme
- Chopped cilantro , for serving
- Slice the fillet of fish into 4 even portions. Lightly season with salt and pepper on both sides, and set aside.
- Heat the pressure cooker/Instant Pot using the saute function. Add the oil, onion, garlic and salt, and cook, stirring periodically, until the onions are translucent, about 3 minutes.
- Stir in the tomatoes and bell peppers, and cook for another minute more.
- Stir in the tomato paste, brine, harissa, clam stock, olives, capers, and thyme. Nestle the fish into the broth. Place the cover on the pressure cooker/Instant Pot, and cook on low pressure for about 3 minutes.
- Depressurize, and serve the fish stew with freshly chopped cilantro, an extra drizzle of olive oil, and extra harissa on the side, if you wish.