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Tilapia Fish Stew

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by: Sonia Mendez Garcia
Updated Jul 17, 2017
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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.

Tilapia Fish Stew

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Ladle the soup into 6 large bowls and garnish with cabbage, radishes, cilantro, and lemon wedges.

Nutrition

No nutrition information available for this recipe

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