Tejo River Seafood Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A slow-simmered stew with local fish, tomatoes, and olives, tasting of Lisbon's riverfront charm. This Mediterranean-inspired seafood recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.