TOMATO FISH STEW RECIPE - FOOD.COM
Make and share this Tomato Fish Stew recipe from Food.com.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium Dutch oven, heat the oil over low heat. Add the onion and bell pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
- Stir in the tomato paste and cook for 1 minute. Stir in the cayenne and cook for 30 seconds.
- Stir in the crushed tomatoes and 1 cup water, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
- Add the tilapia fillets one at a time and simmer until the fish is flaky and cooked through, about 10 minutes.
Nutrition Facts : Calories 278.1, FatContent 10.2, SaturatedFatContent 2, CholesterolContent 85.1, SodiumContent 258, CarbohydrateContent 12.4, FiberContent 3.2, SugarContent 2.4, ProteinContent 36.7
FISH STEW WITH TOMATOES AND POTATOES RECIPE | EAT SMARTER USA
The Fish Stew with Tomatoes and Potatoes recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 45 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 ° C convection.
- Peel potatoes and cut into wedges. Rinse tomatoes and cut into slices. Season fish with salt and pepper and sprinkle with lemon juice. Drizzle 1-2 tablespoon of oil in an ovenproof pan. Layer fish and potatoes in the pan, cover with tomato slices. Season with salt and pepper, sprinkle with herbs and drizzle with 2 tablespoons of olive oil. Bake stew in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes. Serve.
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