Custom Meal Plans & Meal Planning Recipes | PlateJoy

Step 1

Preheat Instant Pot on Saute; normal heat. Add olive oil and heat until shimmering.

Step 2

While Instant Pot is heating, peel and coarsely chop onion. Core and dice fennel. Add onion, fennel and garlic to the pot and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Step 3

Cut zest from orange in 3 to 4 large strips with a peeler or small knife. Then cut orange in half and squeeze juice into a small bowl (about 1 cup).

Step 4

Add diced tomatoes with their liquid, clam juice, white wine, orange juice, orange zest, bay leaf and salt and pepper to taste. Stir to combine.

Step 5

Lock lid in place. Select Manual; high pressure and set time to 10 minutes. After cooking, naturally release pressure for 5 minutes, then quick release any remaining pressure. Remove lid.

Step 6

Meanwhile, cut cod into large (1-inch) cubes. Peel shrimp, if needed. Finely chop parsley.

Step 7

Add cod and shrimp to pot and lock lid in place. Select Manual; low pressure and set time to 1 minute. After cooking, quick release pressure and remove lid. Remove bay leaf and orange zest and discard. Stir in parsley.

Step 8

Divide into bowls and enjoy with slices of baguette.