Tilapia-Seafood Stew

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 stalk celery, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 28 -ounce can no-salt-added tomatoes, crushed by hand
• Kosher salt and freshly ground pepper
• 1/2 cup dry white wine
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 1/2 pounds mussels, scrubbed and debearded
• 12 ounces tilapia, cut into 8 pieces
• 3 tablespoons chopped fresh parsley
• 4 slices ciabatta or country bread

1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper.
4. Cook, stirring occasionally, until thickened, about 8 minutes.
5. Add 1/2 cup water, the wine and red pepper flakes to the pot and bring to a simmer.
6. Add the mussels and tilapia; cover and cook until the mussels open and the tilapia is cooked through, about 5 minutes.
7. (Discard any unopened mussels.)
8. Season with salt and pepper.
9. Gently stir in the parsley.
10. Meanwhile, preheat the broiler.
11. Arrange the bread on a baking sheet and brush with the remaining 1/2 tablespoon olive oil.
12. Broil until toasted, about 3 minutes.
13. Serve with the seafood stew.
14. Photograph by Antonis Achilleos

extravirgin olive oil, onion, celery, garlic, salt, kosher salt, white wine, red pepper, mussels, tilapia, parsley, country bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tilapia-seafood-stew.html (may not work)