Tilapia-Seafood Stew

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.