Tilapia Seafood Stew Recipes

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TILAPIA FISH STEW



Tilapia Fish Stew image

Provided by Sonia Mendez Garcia

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 22

3 tablespoons olive oil
1 medium sweet onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
1 small green bell pepper, diced
2 cups fennel, finely sliced
4 cloves garlic, minced
2 bay leaves
1 teaspoon oregano
1 teaspoon crushed red pepper flakes
4 oz tomato paste
Zest and juice of 1 lemon
1 teaspoon salt
1 teaspoon pepper
1 can (14.5 oz) of fire roasted tomatoes
5 cups low sodium chicken broth
12 oz tilapia fillets, cut into 1 inch pieces
12 jumbo shrimp, cleaned, peeled with tails on
8 oz bay scallops
2 cups green cabbage, finely shredded
1 cup radishes, sliced thin
1 lemon, cut into 6 wedges

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.

Nutrition Facts : ServingSize 1 Serving

BRAZILIAN FISH STEW



Brazilian Fish Stew image

This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.

Provided by BellevueMama

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h5m

Yield 6

Number Of Ingredients 13

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped

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.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 15.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 14.5 g, Sodium 600.1 mg, Sugar 6.4 g

MEXICAN FISH STEW



Mexican Fish Stew image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 6-ounce tilapia fillets, each cut into 4 pieces
Kosher salt and freshly ground pepper
3 limes (2 juiced, 1 cut into wedges)
1/2 pound new potatoes, thickly sliced
4 small pieces frozen corn on the cob
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1/2 teaspoon dried thyme
3 cloves garlic, minced
1 tablespoon ancho or New Mexico chile powder
1 bunch cilantro, leaves and tender stems coarsely chopped
1 15-ounce can no-salt-added diced fire-roasted tomatoes

Steps:

  • Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
  • Per serving: Calories 381
  • Fat 10 g (Saturated 2 g)
  • Cholesterol 85 mg
  • Sodium 333 mg
  • Carbohydrate 36 g
  • Fiber 5 g
  • Protein 39 g

Nutrition Facts : Calories 381 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 333 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 39 grams

CARIBBEAN STEWED FISH



Caribbean Stewed Fish image

Caribbean Fish Stew - A simple Stew with marinated red snapper and Tilapia, infused with spices , herbs bell peppers, tomatoes, and onions- Simply Delicious.

Provided by Imma

Categories     Main

Time 50m

Number Of Ingredients 23

3- 3½ pounds white fish - cleaned (scaled and cut in steaks)
½ teaspoon grated ginger
½- teaspoon white pepper
1 teaspoon minced garlic
½ teaspoon thyme
½ teaspoon minced garlic
½ teaspoon white pepper
½ teaspoons green seasoning (optional)
½ teaspoon chicken bouillon powder (optional)
1 lemon
Salt to taste
½ cup vegetable oil or more as needed
1 medium onion (thinly sliced)
1 teaspoon minced garlic (about 2 garlic cloves)
½ teaspoon ginger
1 teaspoon thyme
1 bay leaf
1 Scotch bonnet pepper (pierced or replace with ½ teaspoon cayenne pepper)
3-4 medium tomatoes diced
1 bell pepper sliced
2 green onions (scallion chopped)
Bouillon seasoning (optional)
White pepper or black as needed to taste

Steps:

  • Rinse fish; carefully, drain, and pat dry with paper towels or a clean towel rub with lemon or lime.
  • Place fish in a large bowl or saucepan then season with salt, garlic, ginger, thyme, white pepper and green seasoning.
  • Mix fish with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight
  • When ready to cook remove fish fridge, lightly shake off any marinate sticking out.
  • In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 2-3 minutes on both sides. Remove fish and set aside. Drain oil and leave about 3 or more tablespoons of oil, if using the same pan or heat oil in the medium saucepan.
  • Then add onion, scotch bonnet pepper, garlic, green seasoning, thyme, bay leaf, sauté until onions are tender, about 2 minutes or more. Stir frequently to avoid any burns
  • Add tomatoes continue stirring and let it simmer for about 5 minutes or more with about ½ cup stock or water or more as needed.
  • Finally add bell pepper, green onions followed by fish one at time and more stock about ½ cup stock or water. Simmer for about 5 minutes or more. Adjust for seasonings and thickness of stew with stock or oil.
  • Remove and serve with rice or fried plantains or any side dish

Nutrition Facts : Calories 559 kcal, Carbohydrate 7 g, Protein 92 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 226 mg, Sodium 288 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

FISHERMAN'S SOUP RECIPE WITH TILAPIA, SHRIMP, TOMATOES & CAPERS



Fisherman's Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers image

This richly flavored, but simple, fisherman's soup recipe is filled with tilapia (or other white fish), shrimp and a spicy tomato broth.

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees     Soups

Time 35m

Number Of Ingredients 16

1 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 red bell pepper (seeded & diced)
1 large carrot (diced)
1/2 teaspoon dried oregano
1/8 - 1/4 teaspoon dried (crushed chile flakes)
1/2 cup chopped flat-leaf parsley
1/2 cup dry white wine
1 28 ounce can petite diced tomatoes ((juices included))
3/4 cup vegetable broth
1/2 teaspoon kosher salt
1 1/4 pounds firm white fish (such as tilapia, cut into 1-inch pieces)
1/2 pound medium shrimp (shelled)
2 tablespoon capers
Salt & pepper (to taste)

Steps:

  • Heat the olive oil in a large saucepan set over medium heat.Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
  • Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
  • Add the tomatoes and vegetable broth, and bring to a simmer.
  • Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
  • Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.

Nutrition Facts : ServingSize 1.5 cups, Calories 238.1 kcal, Carbohydrate 10.7 g, Protein 34.3 g, Fat 5.7 g, SaturatedFat 1.3 g, Cholesterol 111.7 mg, Sodium 570.8 mg, Fiber 2.6 g, Sugar 5.8 g

TILAPIA-SEAFOOD STEW



Tilapia-Seafood Stew image

not set

Provided by theszb

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 11

3 tablespoons olive oil
1 onion chopped
1 stalk Celery thinly sliced
4 cloves garlic thinly sliced
28 ounce canned crushed tomatoes
1/2 cup dry white wine
pinch red pepper flakes
1 1/2 lb mussels scrubbed and debearded
12 oz tilapia cut into 8 pieces
3 tablespoons fresh parsley chopped
4 slices country bread

Steps:

  • 1. Heat 2/5 TB oil in Dutch oven or large pot over medium-high heat. Add onion, celery, garlic and cook, stirring occasionally, until the veggies soften, about 5 min. Add the tomatoes, 1/2 tsp salt, and a few grinds of pepper. Cook, stirring occasionally, until thickened, about 8 min. 2. Add 1/2 c 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 tilapia is cooked through, about 5 min. (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 TB oil. Broil until toasted, about 3 min. Serve with the seafood stew.

Nutrition Facts : Calories 1674 calories, Fat 37.8239462242072 g, Carbohydrate 159.750319437214 g, Cholesterol 360.605934 mg, Fiber 22.1523246412666 g, Protein 175.905836750711 g, SaturatedFat 8.29278802743647 g, ServingSize 1 1 Serving (2170g), Sodium 3882.67169161716 mg, Sugar 137.597994795947 g, TransFat 5.69760736133579 g

TILAPIA-SEAFOOD STEW



Tilapia-Seafood Stew image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 396 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 63 milligrams, Sodium 831 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 32 grams

BRAZILIAN SEAFOOD STEW



Brazilian Seafood Stew image

Provided by Margaret Jane Ross

Categories     Fish     Herb     Onion     Pepper     Shellfish     Stew     Quick & Easy     Dinner     Spring     Bon Appétit     Texas

Yield Serves 6 to 8

Number Of Ingredients 12

4 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped green bell peppers
2 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups chopped tomatoes
3/4 cup canned unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 1/4 pounds uncooked medium shrimp, peeled, deveined

Steps:

  • Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
  • Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.

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