Creamy Tilapia Soup Recipes

TILAPIA FISH STEW

Tilapia Fish Stew image

Provided by Sonia Mendez Garcia

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 22

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:

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

Nutrition Facts : ServingSize 1 Serving

TILAPIA FLORENTINE WITH GRANOLA FETA CRUST

Tilapia Florentine with Granola Feta Crust image

Our Tilapia Florentine with Granola Feta Crust recipe makes an elegant entrée that's perfect for Friday night dinner. With fresh spinach and juicy fish in a creamy sauce, this satisfying dish will be ready in 40 minutes!

Yield 4

Number Of Ingredients 11

Ingredients

4 cups 1 L fresh baby spinach
1 lb 454 g frozen tilapia fillets, thawed
1 can CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup
3/4 cup 185 mL water
1 tbsp 15 mL lemon juice
1 tbsp 15 mL chopped fresh oregano leaves
1 clove garlic, finely chopped
1/4 tsp 1 mL ground black pepper
1/4 cup 60 mL crumbled feta cheese
1/4 cup 60 mL low fat granola
2 cups 500 mL hot cooked brown rice, cooked without salt

Steps:

Place spinach into shallow 11"x 8" (28 x 20 cm) glass or ceramic baking dish. Cover spinach evenly with tilapia.
Combine soup,water,lemon juice,oregano,garlic and pepper in small saucepan at medium heat. Heat just to a boil,stirring occasionally. Pour evenly over tilapia.
Combine cheese and granola well in small bowl. Sprinkle mixture over tilapia.
Bake,uncovered,at 450°F (230°C) until fish is cooked through and flakes easily - about 10-15 minutes,depending on thickness of fish. Serve with rice.

Nutrition Facts :

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