This easy fish stew is full of bright Mediterranean flavor and comes together quickly in a pressure cooker. Instant Pot Fish Stew with Tomatoes, Olives, and Capers finishes in about 15 minutes and makes a vibrant weeknight meal the whole family will enjoy. This post and giveaway are sponsored by Lindsay Olives.
Walking through the bustling morning market at Cours Saleya in Nice is a sensory treat: the sun, the fresh produce, and the scent of local specialties. The olives stood out—not only for their aroma but for the sheer variety. Rows of brined olives, infused with herbs and spices, invited tasting and conversation with the stallholders. For anyone who loves bold, savory flavors, that market feels like a small revelation.
That experience brought home how much a jar of thoughtfully flavored olives can elevate a simple dish. I’ve been cooking with Lindsay Olives’ Infused Olive Blends for a while, and after my market visit I appreciated those ready-made flavor combinations even more. They let you add complexity—herbal, spicy, or citrusy—without extra prep.
For this Instant Pot fish stew I used the Harissa Infused Blend to lend warmth and depth. The olives themselves add texture and savory saltiness, while the infused brine contributes extra heat. I also used a buttery olive oil and tangy capers to balance the dish—ingredients that pair beautifully with white fish and tomato-based broths.
Fish cooks fast on its own, but the pressure cooker helps the harissa and brine flavors meld into the fish and broth, producing a rich, aromatic stew in very little time. With tender halibut (or another firm white fish) and bursts of cherry tomato, this recipe has become a family favorite for busy evenings.
The result is vibrant, balanced, and easy to make: bright tomatoes, briny olives and capers, a touch of harissa heat, and the clean texture of white fish. Best of all, the cooker does most of the work so you can spend less time in the kitchen and more time enjoying dinner.
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 like this help support Kitchen Confidante. All opinions are my own.
Lindsay Olives Giveaway
To help you get started cooking with Lindsay Olives, leave a comment below to enter to win an assortment of olives, olive oil, and capers. Three winners will be chosen. Giveaway ends 31st August 2018 at 11:59 PM Pacific Time.
Instant Pot Fish Stew with Tomatoes, Olives, and Capers
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Ingredients
- 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
Instructions
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Slice the fish fillet into four even portions. Season lightly with salt and pepper on both sides and set aside.
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Set the pressure cooker or Instant Pot to the sauté function. Add the olive oil, onion, garlic, and a pinch of salt, and cook, stirring occasionally, until the onions turn translucent, about 3 minutes.
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Stir in the cherry tomatoes and bell peppers and cook for about one more minute.
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Add the tomato paste, olive brine, harissa, clam stock, olives, capers, and thyme. Nestle the fish into the broth, cover the cooker, and cook on low pressure for about 3 minutes.
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Quick-release the pressure. Serve the stew topped with chopped cilantro, an extra drizzle of olive oil, and additional harissa on the side if you like more heat.