Tilapia Fish Stew

tilapia fish stew Entree
Tilapia Fish Stew
  • Prep 30 min
  • Total 60 min
  • Servings 6
Updated July 17, 2017


tablespoons olive oil
medium sweet onion, diced
carrots, peeled and diced
celery stalks, diced
small green bell pepper, diced
cups fennel, finely sliced
cloves garlic, minced
bay leaves
teaspoon oregano
teaspoon crushed red pepper flakes
oz tomato paste
Zest and juice of 1 lemon
teaspoon salt
teaspoon pepper
can (14.5 oz) of fire roasted tomatoes
cups low sodium chicken broth
oz tilapia fillets, cut into 1 inch pieces
jumbo shrimp, cleaned, peeled with tails on
oz bay scallops
cups green cabbage, finely shredded
cup radishes, sliced thin
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.

Nutrition Information

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.

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