Herbed Tilapia Stew
Any type of white fish fillets (such as haddock or cod) will also work in this recipe. Fish cooks very quickly, even on the low setting in a slow cooker, so this is one recipe you will need to set a timer for. Serve this stew over cooked rice or pasta.
Serves: 6Hands-on: 5 minutesTotal: 3 hours 5 minutesDifficulty: Easy
- 2 lbs. frozen boneless tilapia fillets
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 can (14½ oz.) diced tomatoes, with juice
- 4 cloves garlic, minced
- 1 small onion, peeled and sliced
- 2 tsp. Worcestershire sauce
- 2 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
- Grease a 4- to 5-quart slow cooker with nonstick cooking spray. Place tilapia, butter, olive oil, tomatoes, garlic, onion, Worcestershire sauce, and thyme in the slow cooker.
- Cover and cook on high for 1½–2 hours or on low for 2½–3 hours. Watch the cooking time. If the fish fillets are very thin you may need to reduce the cooking time.
- When fish is cooked through, fillets will easily separate and flake with a fork. Break the fish up into the tomatoes and cooking liquids.