Tejo River Seafood Stew
A slow-simmered stew with local fish, tomatoes, and olives, tasting of Lisbon's riverfront charm. This mediterranean-inspired seafood ready in about 35 minutes pairs sea bass fillets, cherry tomatoes, kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz sea bass fillets
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives
- 3 tbsp olive oil
- 3 cloves garlic
- 1/2 cup white wine
- 1/2 cup diced tomatoes
- 1/2 tsp paprika
- 1 tsp fresh thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat sea bass dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
- Step 2: Sear fish for 2-3 minutes per side until golden, then remove and set aside. Add 3 minced garlic cloves to the pot and sauté for 1 minute until fragrant, then add 1/2 cup cherry tomatoes and cook for 3 minutes until softened.
- Step 3: Stir in 1/2 cup diced tomatoes, 1/2 cup kalamata olives, 1/2 tsp paprika, and 1 tsp fresh thyme. Pour in 1/2 cup white wine and simmer for 5 minutes until liquid reduces by half.
- Step 4: Return fish to the pot, submerging it in the sauce. Cover and simmer gently for 10 minutes until fish is cooked through and flavors meld, adding 1 tbsp more olive oil if needed to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tejo River Seafood Stew take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tejo River Seafood Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea bass fillets from drying out.
Can I substitute ingredients in Tejo River Seafood Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tejo River Seafood Stew for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tejo River Seafood Stew?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
