This recipe is supposed to be for 6.  We did not have a drop left.  Jim thought this was delicious.  I thought It was good and very filling.  I used the instant pot to make this even though the original recipe is not an instant pot recipe.  I am going to give you my version.  

Ingredients:

2 t EVOO

1 onion chopped

1 fennel bulb, chopped

1 red bell pepper, chopped

4 garlic clove, minced

1/4 t red pepper flakes

1/2 C dry white wine

1 (14.5 oz.) can chicken soup

1 (28 oz.) can crushed tomatoes

1 (8 oz.)bottle clam juice

1 1/2 t dried Italian seasoning

1/2 t salt

1 1/2 # cod, snapper, or other firm white fish, cut into 1” pieces

1.4 C chopped fresh parsley

Directions:

1. Heat the oil in the Instant Pot on Sauté.  Add onion, fennel, bell pepper, garlic, and  red pepper flakes.  Cook until the vegetables are softened.
2. Add the wine and cook, stirring occasionally, until most of the liquid evaporates, about 2 minutes, about 2 minutes, about 2 minutes.  stir in broth, tomatoes, clam juice, Italian seasoning and salt.  
3. Stir in the fish and cancel sauté.  Close the lid and press the Pressure button.  Set the time for 10 minutes.  Let the pressure out and serve.  

This is a delicious soup.