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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

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

Steps

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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.