Toss frozen tilapia fillets in the Dutch oven and 4 simple pantry staples to get a supper so cozy your husband will be begging for more!

This 5-ingredient stovetop fish stew is one of those cozy, throw-it-in-the-pot dinners that makes weeknights feel special without a lot of fuss. You start with solid frozen tilapia fillets and let them simmer right in a simple, vibrant red tomato sauce made from basic pantry staples. It’s the kind of meal you can pull together when you forgot to thaw anything, but still want your family gathered around the table, dipping bread and asking for seconds.

Serve this fish stew ladled into warm bowls with crusty bread, garlic toast, or buttered rolls for soaking up the red sauce. A simple green salad or steamed green beans on the side keeps it light but satisfying. If your family likes a heartier meal, spoon the stew over hot cooked rice, egg noodles, or mashed potatoes. A squeeze of extra lemon at the table and a sprinkle of shredded Parmesan or crumbled feta can make it feel a little more special on a busy night.

Servings: 4

1 tablespoon olive oil

Set a medium or large Dutch oven on the stovetop over medium heat. Add the olive oil and let it warm for about 1 minute.

Add the minced garlic to the pot and cook, stirring, just until fragrant, about 30 seconds. (If using garlic powder instead, wait and add it with the broth in the next step so it doesn’t burn.)

Pour in the jar of marinara or pasta sauce and the chicken or vegetable broth. If using garlic powder, stir it in now. Season the sauce with the salt and black pepper. Stir well to combine.

Bring the red sauce to a gentle simmer over medium heat, stirring occasionally, about 3 to 5 minutes. You want it bubbling lightly but not boiling hard.

Once the sauce is simmering, carefully lay the solid frozen tilapia fillets right into the Dutch oven in a single layer as much as possible. It’s fine if they overlap a bit; just nestle them down into the sauce so they are mostly covered.

Cover the Dutch oven with a lid, reduce the heat to medium-low, and let the fish cook undisturbed for 10 minutes. The sauce should be gently bubbling, not vigorously boiling. Adjust the heat as needed to keep a low simmer.