Prep 5 mins
Cook 30 mins
From Every Day with Rachael Ray - November 2008
Make and share this Tomato Fish Stew recipe from Food.com.
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- salt and black pepper
- 1 tablespoon tomato paste
- 1 teaspoon cayenne pepper
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 1⁄2 lbs tilapia fillets
- 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.
Yumm-O!!!!!!, as Rachael would say!!!! This gets twenty stars!!!!! This is a wonderful, simple cioppino that you can whip up in a snap!!! Rachael Ray really knows how to season food!!!! I love the layering of seasoning in this and the cayenne gives it just the perfect amount of heat!!!!!! I used fire roasted tomatoes and I put the juice in with them because I wasn't sure if they should be drained or not and it turned out great with their juice added!!! The only thing I did different was add stock instead of water and I rubbed my tilapia with a bit of minced, fresh garlic before adding them to the pot. This is a really great recipe, thanks for posting dicentra!!!!
This is pretty tasty and simple to boot! I used cubed cod and shrimp and doubled the batch. I used only one onion (doubling the recipe calls for two) and was plenty for the dish. Used olive oil instead of vegetable oil and boy was it fragrant. Used stewed tomatoes and mashed them up while cooking as I didnt have anything else. Omitted the green pepper as well. The cayenne has more kick than you know so be mindful if preparing for guests sensitive to spicy (although I loved it!). This would also be great with chicken, and I even think ill put some rice in it next time. Great dish, I recommend it.
Keep in mind that the serving sizes are small, a good first course/appetizer size. I found by doubling the recipe it provided dinner sized portions.
easy and tasty -- I will probably use only 3/4 of a tsp of cayenne next time. But you can't beat healthy yummy and easy