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Tilapia Fish Stew

  • Prep 30 min
  • Total 60 min
  • Ingredients 22
  • Servings 6

Ingredients

3
tablespoons olive oil
1
medium sweet onion, diced
3
carrots, peeled and diced
3
celery stalks, diced
1
small green bell pepper, diced
2
cups fennel, finely sliced
4
cloves garlic, minced
2
bay leaves
1
teaspoon oregano
1
teaspoon crushed red pepper flakes
4
oz tomato paste
Zest and juice of 1 lemon
1
teaspoon salt
1
teaspoon pepper
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
8
oz bay scallops
2
cups green cabbage, finely shredded
1
cup radishes, sliced thin
1
lemon, cut into 6 wedges

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If using frozen seafood for this recipe, please defrost the seafood in the refrigerator for 2 days before preparing 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.

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.

Directions

  • 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.

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.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 15, 2015

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.