Tilapia Seafood Stew Recipes
TILAPIA FISH STEW
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
TUSCAN FISH STEW
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
- Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
- Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.
Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g
BRAZILIAN FISH STEW
This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.
Provided by BellevueMama
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
- Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 15.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 14.5 g, Sodium 600.1 mg, Sugar 6.4 g
TILAPIA-SEAFOOD STEW
Steps:
- 1. Heat 2/5 TB oil in Dutch oven or large pot over medium-high heat. Add onion, celery, garlic and cook, stirring occasionally, until the veggies soften, about 5 min. Add the tomatoes, 1/2 tsp salt, and a few grinds of pepper. Cook, stirring occasionally, until thickened, about 8 min. 2. Add 1/2 c water, the wine, and red pepper flakes to the pot and bring to a simmer. Add the mussels and tilapia; cover and cook until the mussels open and tilapia is cooked through, about 5 min. (Discard any unopened mussels.) Season with salt and pepper. Gently stir in the parsley. 3. Meanwhile, preheat the broiler. Arrange the bread on a baking sheet and brush with the remaining 1/2 TB oil. Broil until toasted, about 3 min. Serve with the seafood stew.
Nutrition Facts : Calories 1674 calories, Fat 37.8239462242072 g, Carbohydrate 159.750319437214 g, Cholesterol 360.605934 mg, Fiber 22.1523246412666 g, Protein 175.905836750711 g, SaturatedFat 8.29278802743647 g, ServingSize 1 1 Serving (2170g), Sodium 3882.67169161716 mg, Sugar 137.597994795947 g, TransFat 5.69760736133579 g
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