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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
