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Tilapia Fish Stew

Tilapia Fish Stew


1

medium sweet onion, diced

3

carrots, peeled and diced

1

small green bell pepper, diced

2

cups fennel, finely sliced

1

teaspoon crushed red pepper flakes

Zest and juice of 1 lemon

1

can (14.5 oz) of fire roasted tomatoes

5

cups low sodium chicken broth

12

oz tilapia fillets, cut into 1 inch pieces

12

jumbo shrimp, cleaned, peeled with tails on

2

cups green cabbage, finely shredded

1

cup radishes, sliced thin

1

lemon, cut into 6 wedges

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  • 1

    Prepare all vegetables for stew; set aside. Clean shrimp, rinse, and dry with paper towels to remove excess water. Rinse scallops and dry off excess water with paper towels. Cut tilapia into 1 inch pieces. Store seafood in refrigerator until ready to add to recipe.

  • 2

    Heat 3 tablespoons of olive oil in a Dutch oven to medium heat. Add onions, carrots, celery, fennel, and bell pepper, cook for 6 to 8 minutes. Stir in garlic, bay leaves, oregano, and cook 1 more minute. Add tomato paste, lemon zest, juice, 1 teaspoon salt, and 1/2 teaspoon of pepper, cook for 2 minutes. Stir in fire roasted tomatoes and chicken broth, bring to a boil, and taste for salt. Reduce the heat to a low simmer.

  • 3

    Cook stew for 7 to 9 minutes. After that time, add in the fish, shrimp, and scallops. Stir gently and cook for just another 2 minutes. Cover and remove from heat, let stew stand for 5 minutes. Serve right away or cool and reheat before serving.

  • 4

    Ladle the soup into 6 large bowls and garnish with cabbage, radishes, cilantro, and lemon wedges.

Expert Tips

  • If using frozen seafood for this recipe, please defrost the seafood in the refrigerator for 2 days before preparing recipe.
  • If you cut up the seafood into smaller pieces, you could serve up to 10 servings as a starter.
  • The stew base can be made a day or two ahead. When ready to finish preparing, bring up to a boil and add the seafood as directed in the recipe.

No nutrition information available for this recipe

More About This Recipe

  • You don’t have to travel to a warm tropical island to enjoy a tasty bowl of seafood. This tilapia stew with a rich tomato base, crisp vegetables, scallops, and jumbo shrimp, will leave you wanting a second bowl.This is a quick and easy recipe for any week night or that special dinner with friends. Just a few short years ago, my husband would not eat seafood until I prepared him a perfectly seasoned shrimp recipe! He has been hooked since then.

Watch the video: HOW TO MAKE FRESH TILAPIA FISH IN GARLIC AND SOUP.