Name: Tilapia-Seafood Stew
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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Tilapia-Seafood Stew

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