Tilapia In Tomato Stew Recipes

BRAZILIAN FISH STEW

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.

SAVORY TOMATO-BRAISED TILAPIA

Steps:

• Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add tomatoes, peppers, broth, tomato paste, garlic powder and oregano; cook and stir 2-3 minutes longer., Place fillets over tomato mixture; cook, covered, 6-8 minutes or until fish flakes easily with a fork. If desired, serve with pasta.

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.

TILAPIA IN STEWED TOMATOES

Steps:

• Heat tomatoes in a large skillet over medium heat until simmering; add tilapia. Spoon tomatoes over tilapia to coat; cover skillet. Simmer until fish flakes easily with a fork, about 10 minutes.

PINANGAT NA TILAPIA - FISH STEW IN TOMATOES

Steps:

• Prepare the cleaned fish by scoring the outer skin with 1 to 2 slits diagonally. Marinate the fish with lemon juice and 2 teaspoons salt all over for 15 to 20 minutes. Set aside in the refrigerator.
• In a large 6-quart size stockpot or one where the whole fish (or fillets) can fit, layer about 3 sliced tomatoes at the bottom. Lay the slices flat, without overlapping.
• Place the whole fish (or fillets) on top of the bottom layer of tomatoes.
• Over the fish, add the following layers: 2 to 3 sliced tomatoes, onions, garlic and ginger.
• Pour the patis (fish sauce) and the broth. The liquid should just be covering the fish and tomato layers.
• Season with salt and black pepper powder. Cover and cook over high heat, allow the liquid to boil in about 5 to 6 minutes. After the liquid boils, lower heat to a simmer and continue cooking for 15 minutes more or till fish is completely cooked.
• Garnish with fresh parsley. Serve warm with rice.
• Cook's comments: If tilapia is not available, feel free to use other types of white fish for this recipe. When purchasing fish, I take advantage of the fish monger's free service to clean the fish inside and outside. Don't hesitate to do the same if buying a whole fish with head and tail for this recipe. Fish fillets are also good to use if preferred.
• Recipe Notes: Tilapia is known as tilapya in Pilipino. This fish variety is from a group of tilapiine cichlids species endemic to African freshwater and was brought to the Philippines to augment food supply. In Philippine rural areas, it is grown in ponds filled with either fresh or brackish water. [from the Philippine Food, Cooking and Dining Dictionary by Edgie Polistico, Anvil Publishing Inc. Philippines]
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TILAPIA-SEAFOOD STEW

Steps:

• 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.

SIMPLE FISH & TOMATO STEW

Steps:

• In a large skillet, heat oil over medium heat. Cook celery and onion until softened, about 3 min.
• Stir in tomatoes and tomato paste, and cook 1 min. Add wine and cook 1 min.
• Add broth and bring to a boil. Reduce to a simmer and add fish. Cook, stirring gently, as the fish breaks apart easily, until fish is cooked through and flaky, about 5 min. Sprinkle with chopped fresh parsley to serve, if desired.

NIGERIAN FISH STEW WITH TOMATO

Steps:

• If going with the blender method: Add 2 scotch bonnets, 2 red bell peppers, 2-3 onions, and 3 tins of plumbed tomatoes to a blender. Blend until totally smooth.
• In a saucepan, add some vegetable oil and heat it up. Add the blended vegetable mix and heat it until the oil is boiling and bubbling. Add some salt to taste and a pinch of thyme, and stir the ingredients together. Turn the pan down to a low/medium heat and simmer for 10-15 minutes.
• Lastly, add tilapia fish pieces (make sure you clean it first, of course) to the saucepan. You can cut it into pieces beforehand if you prefer. Slow cook this stew for about 20 minutes or until it's nice and hot all the way through.
• Serve with rice, bread or swallow!

TEX-MEX TILAPIA, TOMATO, AND CORN STEW

Steps:

• Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
• Add the tomatoes, corn, salt, and cinnamon; bring to a boil, stirring occasionally. Add the tilapia, stirring gently to coat the fish with the sauce; return to a boil. Reduce the heat and simmer, covered, until the fish is just opaque in the center, about 6 minutes. Serve the stew in bowls; sprinkle with the cilantro and serve with the lime wedges. Yields about 1 1⁄3 cups per serving.

TILAPIA IN TOMATO STEW

Steps:

• • In the oil, saute the onions, garlic, peppers and cumin until soft. • Add tomatoes and simmer about 15 minutes • Add fish and spoon tomato stew over the pieces • Simmer about 5 minutes and flip the fish. • Simmer 5 more minutes and test that it is cooked through.

EASY TOMATO EGG STEW (MOM'S RECIPE)

Steps:

• Step by step method STEP 1 First we will just chop up everything and put it in our pot, add everything in the pot and cook, and if you have a problem with your stew tasting sour, this is going to be one of the recipe that I promise you, you are going to love. It's also a quick any-day stew that you can just add everything in a pot then sit back and relax, the only thing is you are going to do is stir periodically so that your stew do not burn and do not forget your garbage container it helps a lot in the kitchen. STEP 2 Next, we will just put our vegetables on the stove and add our choice of oil and cook until the tomato releases its juices. So, we are pretty much cooking the stew in the vegetables' juices, we didn't add any water at all. At this point, I add some habanero pepper, its optional. And once we cook the vegetables until they are nice and tender, we will get everything out of the pot and go ahead and blend it, rinse the blender and add the water then we simmer it down nicely until oil begins to form on top, not forgetting to stir periodically, at this point I will add my mackerel and stir it up and the stew already taste good so you don't need much seasoning but salt, I don't eat a lot of salt so I choose to add a bit of my homemade shrimp seasoning and I will give it a stir and taste it to make sure it taste good, and it was perfect. Am now cooking some rice for the babies and my husband and I will enjoy it with yam. STEP 3 At this point the stew is done so I will take some out and set aside, because I don't want to put the eggs in all stew, beside my younger son do not like eggs stew, so I just go ahead and add the eggs to the little bit that is left, cover it up and let it steam then I will stir it and flip the eggs, cover it up and let it cook a little bit. That should be it. When you check and its not done you just keep cooking it, make sure you cook on low heat so that your stew doesn't burn because it can burn quickly. And now garnish with some green peppers and red onions o give it some freshness and also some crunch, and that's about it, our stew is done. So, this is guaranteed not to be sour, so in one pot I made egg stew and I also made regular tomato stew and here you have it with my yam, I love yam. Thank you so much for watching, I hope you enjoy this video. If you are a new subscriber, welcome to my channel this is sweet Adjeley. Thank you so much for subscribing. And to the sweet team you all know I love you. Until I see you in my next video stay safe, keep loving each other and remember that the love of family is life's greatest blessing.