You’ll need a firm, thick white fish such as cod, halibut, or red snapper to stand up to the other ingredients—shrimp, sweet potatoes, red bell pepper, diced tomatoes—in this chunky sweet and spicy coconut-infused stew
Serves 4
Prep: 20 minutes
Closed Pot: 25 minutes
Total: 45 minutes
For the Seasoning and Seafood
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 pound red snapper, halibut, or cod fillets, cut into 1-inch pieces
1 pound peeled and deveined medium shrimp
For the Stew
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced into matchsticks
1 package (10 ounces) frozen sweet potatoes
1 can (14 ounces) Whole30-compliant fire-roasted diced tomatoes, undrained
1 can (13.6 ounces) Whole30-compliant coconut milk
½ teaspoon red pepper flakes
2 teaspoons sweet paprika
1 lime, cut into wedges
Season the seafood: In a small bowl, combine the smoked paprika, salt, garlic powder, cumin, and coriander. Place the cod and shrimp in a large bowl and sprinkle with the seasoning. Set aside.
Make the stew: On a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the olive oil to the pot. When it’s hot, add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 2 minutes. Press Cancel.
Add the bell pepper, sweet potatoes, tomatoes, coconut milk, red pepper flakes, and sweet paprika; stir. Add the fish and shrimp to the pot. Stir gently. Lock the lid in place.
Select Manual and cook on high pressure for 2 minutes. Use quick release.
Serve the stew with lime wedges.