Tilapia-Seafood Stew

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 stalk celery, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 28 -ounce can no-salt-added tomatoes, crushed by hand
  • Kosher salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 12 ounces tilapia, cut into 8 pieces
  • 3 tablespoons chopped fresh parsley
  • 4 slices ciabatta or country bread
Directions

Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until thickened, about 8 minutes.

Add 1/2 cup 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 the tilapia is cooked through, about 5 minutes. (Discard any unopened mussels.) Season with salt and pepper. Gently stir in the parsley.

Meanwhile, preheat the broiler. Arrange the bread on a baking sheet and brush with the remaining 1/2 tablespoon olive oil. Broil until toasted, about 3 minutes. Serve with the seafood stew.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Weeknight Summer Dinners