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Tilapia Fish Stew

Name: Tilapia Fish Stew
Prep time: 30 min
Total time: 1 h
Yield: 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

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Prep 30 min
Total 60 min
Servings 6

By Tablespoon Kitchens

Updated July 17, 2017

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

Steps

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.

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

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.