Meaty Fish-Shrimp Stew

Ingredients:

● 4 tbsps extra-virgin olive oil, divided (to add when serving)

● 4 tbsps cilantro (for garnish)

● 12 little neck clams

● 1-lb shrimp (deveined and cleaned)

● 1 ½ - lbs meaty fish (like striped bass or cod, cut into 2-inch chunks

●1 cup fish stock

● Pepper (freshly ground, to taste)

● Sea salt (to taste)

● 2 cloves garlic (smashed)

● 1 ½ cups tomatoes (diced)

● 1 small green bell pepper (thinly sliced)

● 1 small onion (thinly sliced)

● 2 tsps paprika

● 2 bay leaves

Directions:

Add the 3 tablespoons of extra-virgin olive oil on the Instant Pot once it is hot.
Stir for about 30 seconds the paprika and bay leaves.
Season with salt and pepper after adding the 2 tablespoons of cilantro, tomatoes, onion, bell pepper and garlic. For few minutes, stir all the added ingredients.
Add water or fish stock to the mix.
Use salt and pepper to season the fish.
Place the shrimps and clams among the vegetables then add on top the fish.
Ensure to close tightly the vent and the lid. Adjust the pressure cooking time to 10 minutes once you press Manual.
Do the natural release for 10 minutes. Then do a quick release to open pot.
Prepare around 4-6 bowls for the stew then sprinkle the remaining 2 tablespoons of cilantro. Add or drizzle the remaining 1 tablespoon of olive oil.
Serve the meaty fish-shrimp stew and enjoy!