St Patrick’s Day is just around the corner! I’m excited to share this Irish Fish Stew with you. It’s a simple, straightforward dish that turns out amazing in the Ninja Foodi. I learned this Irish stew recipe in cooking school at the Ballymaloe Cookery School. I think you’ll really love how this stew turns out with whatever fish you have lying around!
To make this stew recipe you can use any firm white fish, shellfish, etc. As long as they can all be cooked around the same time, you’ll be great. If you want to use something like mussels or clams, steam them on the stove before adding them to the stew. Otherwise the rest of the ingredients are key ingredients to a hearty Irish recipe: potatoes, cream and bacon! How can you go wrong?
- chicken broth
- bay leaf
- salt and pepper
- mixed seafood
Air Crisp the Bacon
When you use the Ninja Foodi, you might as well use it to your advantage. Place the bacon pieces on the trivet and crisp them until cooked through. The bacon fat renders down and then you can use that to cook your onions.
Add the chopped bacon in, as well as the broth, parsley, thyme, bay leaf, potatoes, salt and pepper, nutmeg and cayenne. You can quickly pressure cook this until the potatoes are nice and tender. The key is to cut all of the potatoes the same size so they cook evenly.
Finishing the stew
Once it’s done pressure cooking, you can add all of the seafood. Once again, they should all be cut around the same size so it cooks at the same time. Simmering it gently is the key because overcooked seafood is rubbery. If you’re using fish, try to not constantly mix the stew or else the fish will flake apart. Garnish with some fresh herbs and enjoy a taste of Ireland!
Irish Fish Stew in the Ninja Foodi
- Ninja Foodi
- 4 slices bacon
- 1 large onion peeled and chopped
- 2 cup chicken broth or fish stock
- 6 stalks parsley
- 2 sprigs thyme
- 1 bay leaf
- 6 yellow potatoes cut into 1/2" chunks
- salt and pepper to taste
- pinch nutmeg
- pinch cayenne
- ½ cup heavy cream
- fresh herbs to garnish
- 1 1/2 lbs mixed seafood I used cubed haddock, sole, bay scallops and faux lobster Alaskan pollock chunks
- Preheat Ninja Foodi with Air Crisp insert to 400F. Lay bacon strips over insert. Close and crisp for 6 minutes.
- Remove bacon to cutting board and chop into 1/2" pieces.
- Set Ninja Foodi to saute on medium heat. Add in chopped onions and cooked bacon. Cook until onions are soft, about 3 minutes.
- Add in chicken broth, parsley, thyme, bay leaf and potatoes.
- Season with 3/4 tsp salt and fresh ground pepper to your taste. Add a pinch of nutmeg and cayenne.
- Turn off saute setting. Cover with pressure cooker lid and pressure cook on high for 3 minutes.
- Instant release pressure. Remove parsley, thyme sprig and bay leaf.
- Turn Ninja Foodi on to the saute setting on medium heat. Bring to a simmer. Gently stir in seafood. Allow it to simmer until just cooked taking care not to stir too much or else it will break up the fish, about 3-4 minutes.
- Gently stir in cream and taste for seasoning adjusting with salt and pepper as desired.
- Garnish with fresh chopped herbs.
Looking for more beginner-friendly recipes? Click here!
More dishes for St. Patrick’s Day!
Check out Sam’s Bailey’s Instant Pot Cheesecake or Chef Eva Bee’s Colcannon – Irish-Style Instant Pot Mashed Potatoes! .
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