Tilapia-Seafood Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 396 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 63 milligrams
- Sodium
- 831 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 32 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.