Time: 35 min.
Complexity: easily
Servings: 4

Tilapia fillets and mussels in their shells are simmered in a rich sauce of pureed tomatoes, celery, and onion. A splash of dry white wine and the juices released by the mussels imbue the stew with a magical flavor and aroma. Be sure to rinse the mussels to remove any sand and beards, and remove any unopened shells from the pot to ensure a clean dinner. Serve the stew in deep bowls, sprinkled with fresh herbs, with a slice of toasted ciabatta for dipping and enjoying.

Ingredients:

• 700 g of mussels, wash with a brush and remove the beard
• 340 g tilapia fillet, cut into 8 pieces
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 stalk celery, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 can (800 g) of canned tomatoes without salt, crushed by hand
• 0.5 cups dry white wine
• 1/4 - 0.5 tsp red pepper flakes
• 3 tbsp chopped fresh parsley
• 4 slices ciabatta or country bread

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tilapia, mussels, celery, tomatoes, white wine, red pepper flakes

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Preparation:

Step 1
• In a Dutch oven or large saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until thickened, about 8 minutes.
Step 2
• Add 1/2 cup water, wine, and red pepper flakes to the pan and bring to a boil. Add the mussels and tilapia; cover and cook until the mussels open and the tilapia is cooked through, about 5 minutes. Remove any unopened mussels from the pan and discard. Season with salt and pepper to taste. Gently stir in the parsley.
Step 3
• Meanwhile, preheat the oven to broil. Place the bread on a baking sheet and brush with the remaining 0.5 tablespoon olive oil. Grill until golden brown, about 3 minutes. Serve with seafood stew.

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