Alaskan Cod with Fennel, Olives and Potatoes

This French-inspired stew comes together in less than an hour
44 Ratings
100% would make again
Instant Pot Fish Stew Recipe
Photo: Brendan McHale

Using an Instant Pot doesn't just get dinner on the table faster—it makes cooking even the most challenging foods dead simple. Thanks to its ability to maintain a gentle, even heat, even delicate fish requires nothing more than you sealing the lid and walking away. For this poached cod recipe, we're taking inspiration from the seafood stews found in southern France, with the addition of olives, fennel and potatoes.

Alaskan Cod with Fennel, Olives and Potatoes

Recipe from the Tasting Table Test Kitchen

Yield: 2 servings, plus leftovers

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


2 tablespoons olive oil

½ medium onion, halved

1 head garlic, halved

1½ cups chicken stock

¼ cup olive brine

¼ cup canned tomato purée

Salt and pepper, to taste

½ cup green olives, pitted and crushed

1 head fennel, quartered

1 medium russet potato, cut into 6 pieces

One 12-ounce Alaskan cod fillet, cut into 3-inch blocks

¼ bunch basil, leaves torn

1 lemon, sliced, for garnish


1. Heat the Instant Pot to the Sauté function. Once it is hot, add the olive oil and place the onion and garlic halves cut-sides down in the pot. Sauté them toward the middle of the pot to acquire more caramelization. Once they are caramelized, flip them over and add the chicken stock, olive brine and tomato purée, then turn the Sauté function off. Season the broth with salt and pepper accordingly.

2. Add the olives, fennel and potatoes to the broth. Affix the lid and cook on the Pressure Cook function with low pressure for 10 minutes. Make sure the steam release valve is closed. Once the timer goes off, release the steam from the steam release valve.

3. Remove the lid, then remove all the vegetables carefully with a slotted spoon and reserve for plating. Leave the broth in the pot. It’s OK if there are still some olive pieces left in the broth. Season the cod with salt and pepper, and place the pieces into the broth. Seal the lid and cook on the Pressure Cook function with low pressure for 4 minutes. If you have very thin pieces of fish, cook for 3 minutes. Make sure the steam release valve is closed. Once it is finished, release the steam with the valve, remove the lid and carefully remove the fish with a slotted spoon. Add the torn basil to broth. Fill a bowl with the fish and vegetables, and spoon the broth over the top. Serve with a slice of lemon.

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