Tilapia Fish Stew

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.