4 tablespoons extra-virgin olive oil divided 1 medium red onion quartered and thinly sliced 4 garlic cloves roughly chopped 1/2 cup dry white wine such as pinot grigio or sauvignon blanc 8 oz. bottled clam juice 2 1/2 cups water 1/2 lb. red or gold potatoes diced 15 oz. canned diced tomatoes or 1 1/2 cups diced fresh tomatoes, with their juices kosher salt black pepper to taste pinch crushed red pepper or to taste 2 lbs. sea bass cut into roughly 2″ pieces 2 tablespoons lemon juice from about 1 lemon 2 tablespoons fresh dill chopped
Use the “sauté” function on your instant pot or pressure cooker to cook the onions in 2 tablespoons of olive oil, until browned and softened (about 3 minutes). Add the chopped garlic (4 cloves). Sauté until fragrant (about 30 seconds). Add the white wine (1/2 cup) to deglaze, scraping up any browned bits with a wooden spoon, until about half the wine has evaporated (about 1 minute). Add the clam juice, water (2.5 cups), potatoes, canned diced tomatoes, plenty of salt and pepper, and a pinch of crushed red pepper. Turn the “sauté” function off, cover and seal your Instant pot, and set manual pressure to “high” for 5 minutes. Once your pressure cooker is done, quick release the pressure until the float valve is depressed. Open the instant pot and turn the “sauté” function back on. Once soup is simmering (which shouldn’t take long since it’s piping hot already), add the Tilapia fish pieces and simmer for about 5 minutes, until fish is just cooked and flakes apart easily. Turn off “sauté” function and stir in the lemon juice (2 tablespoons) and fresh dill (2 tablespoons), along with the remaining 2 tablespoons extra-virgin olive oil. Taste and adjust seasoning if necessary. Serve immediately, with a good crusty bread if desired.