Provencal Fish Stew Recipe | Home Pressure Cooking

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 400 g canned tomatoes
• 500 ml fish stock
• 1 tsp dried thyme
• 1 tsp dried oregano
• 500 g white fish fillets, cut into chunks
• 1 lemon, juiced
• to taste salt and pepper
• 2 tbsp fresh parsley, chopped