It doesn't matter if you're coming into port after a brutal day of battling the cold sea in search of fish, or coming home after a grueling day of filling out TPS reports, you need something hearty to warm your soul. This dish will do just that with its rich broth and flaky fish to make the rest of your night smooth sailing.
Home Chef Fisherman's Stew Seasoning Blend
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substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
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You Will Need
Prepare the Ingredients
Preheat the oven to 400 degrees and prepare baking sheet with foil. Thoroughly rinse produce and pat dry. Dice celery into ½” pieces. Peel onion and dice into ½” pieces. Peel carrot and cut into ½” pieces. Halve pepper, stem and seed. Cut pepper into ½” pieces. Coarsely chop garlic. Stem and roughly chop parsley.
Cook The Fish
Rinse tilapia under cold running water and pat dry with a towel. Season each side of the fish with a pinch of salt and pepper. Place on prepared baking sheet, and cook for 8-10 minutes or until fish is firm but flaky. Remove fish from the oven and break into ½” pieces. Reserve.
Cook The Vegetables
Heat a medium pot and 1 Tbsp. olive oil over medium-high heat. When pot and oil are hot, add celery, onion, carrot, bell pepper, and garlic. Cook for 2-3 minutes or until onion and garlic become translucent. Deglaze the pot with the white wine, using a wooden spoon free up any of the tasty brown bits on the bottom of the pan. Cook for an additional 1-2 minutes, or until wine has cooked off,
Cook The Soup
Add the vegetable base, 4 cups of water, diced tomatoes with
juice, seasoning blend, and half of the parsley. Cook for 10-12 minutes or until vegetables are tender.
Add the Fish
Add tilapia pieces to the pot and cook for an additional 2-3 minutes to heat through. Season with a pinch of salt and pepper.
Plate the Dish
Ladle the fish stew into two soup bowls, garnish with remaining parsley.
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