1tablespoonbrine from Lindsay® Olives Harissa Infused Olives
1/2tablespoonharissaor more, to taste
1 1/2cupsLindsay® Olives Harissa Infused Olives
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.