Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
4
Low
Nutrition per serving
Calories202 kcal (10%)
Total Fat5.9 g (8%)
Carbs9.1 g (3%)
Sugars4.8 g (5%)
Protein27.5 g (55%)
Sodium701.4 mg (35%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 14 ouncescan Italian-seasoned diced tomatoes
1 cupchicken broth
1 cupfennel
small, chopped, fronds reserved for garnish
3cloves garlic
minced
1 tablespoonolive oil
½ teaspoonsaffron threads
crushed, optional
½ teaspoondried basil
¼ teaspoonsalt
¼ teaspoonred pepper flakes
8 ouncesskinless halibut fillets
or cod, cut into 1-inch pieces
8 ouncesshrimp
raw medium, peeled and deveined
Instructions
Step 1
Combine tomatoes, broth, chopped fennel, garlic, oil, saffron, if desired, basil, salt and red pepper flakes in pot; mix well.
can Italian-seasoned diced tomatoes14 ounces
chicken broth1 cup
fennel1 cup
cloves garlic3 
olive oil1 tablespoon
saffron threads½ teaspoon
dried basil½ teaspoon
salt¼ teaspoon
red pepper flakes¼ teaspoonStep 2
Secure lid and move pressure release valve to sealing or locked position. Cook at high pressure for 3 minutes.
Step 3
When cooking is complete, press Cancel or Stop and use quick release.
Step 4
Add halibut to pot. Secure lid and move pressure release valve to sealing or locked position.
skinless halibut fillets8 ouncesStep 5
Cook at low pressure for 1 minute.
Step 6
When cooking is complete, press Cancel or Stop and use quick release
Step 7
Press Sauté. Add shrimp; cook 2 to 3 minutes or until shrimp are pink and opaque, stirring occasionally. Garnish with fennel fronds
shrimp8 ouncesNotes
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