Ingredients for Tomato Fish Stew
- Vegetable Oil
- 1 medium onion, chopped
- Green Bell Pepper
- Salt And Black Pepper
- 2 tablespoons tomato paste
- Cayenne Pepper
- 28 ounces crushed tomatoes
- 4 (6-ounce) tilapia fillets
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How to Make Tomato Fish Stew
- Heat 1 tablespoon olive oil in a medium Dutch oven over low heat.
- Add 1 medium onion, chopped, and 1 bell pepper, chopped. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 10 minutes.
- Stir in 2 tablespoons tomato paste and cook for 1 minute.
- Add 1/4 teaspoon cayenne pepper (or more, to taste) and cook for 30 seconds.
- Stir in 28 ounces crushed tomatoes and 1 cup water. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Increase heat to medium and cook until heated through, about 5 minutes.
- Gently add 4 (6-ounce) tilapia fillets, one at a time, to the stew. Simmer until the fish is flaky and cooked through, about 10 minutes. Do not overcook.
- Serve hot, garnished with fresh parsley or cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
9g
Carbs
4g
