Best 2 Red Snapper Stew Recipes

Indulge in the tantalizing flavors of the sea with our comprehensive guide to crafting the ultimate red snapper stew. From selecting the freshest ingredients to mastering the delicate balance of spices, this article will provide you with the culinary expertise to create a mouthwatering stew that captures the true essence of this delectable fish. Discover the secrets to achieving a rich, flavorful broth, perfectly cooked red snapper, and a medley of vegetables that harmonize to create a symphony of flavors. Whether you're a seasoned chef or just starting your culinary journey, this comprehensive guide will equip you with the knowledge and techniques to prepare a red snapper stew that will impress your family and friends.

Here are our top 2 tried and tested recipes!

RED SNAPPER STEW

Red Snapper Stew image

Stews so often have meat in them, but this attractive alternative only has fish. If you prefer the taste, use chicken broth instead of vegetable. Serve it as a soup or as a main course stew.

Provided by SJG3483

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, sliced
1 tablespoon margarine
4 cups vegetable broth
1 cup carrot, in 1/4 inch slices (about 2 medium)
1/2 cup uncooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 lbs red snapper or 1 1/2 lbs other lean fish, in 1 inch pieces
1 cup mushroom, sliced
10 ounces frozen Brussels sprouts, drained and separated (optional)

Steps:

Cook onion until tender, about 5 minutes.
Stir in broth, carrots, rice, lemon juice, salt, dill, thyme, and pepper.
Heat to boiling then reduce heat, cover, and simmer until rice in tender, about 20 minutes.
If using them, add sprouts here.
Heat again until boiling, reduce heat, and simmer uncovered for 5 minutes.
Stir in fish and mushrooms.
Simmer 5-8 minutes until fish flakes easily with a fork.

RED SNAPPER STEW WITH AIOLI

Red Snapper Stew With Aioli image

Provided by Molly O'Neill

Categories dinner, project, main course

Time 30m

Yield 4 main-course servings

Number Of Ingredients 22

Ingredients

1 large egg
1 large egg yolk
2 cloves garlic, minced
1/2 teaspoon kosher salt
A few grinds of white pepper
1 teaspoon lemon juice
3/4 cup extra-virgin olive oil
1/4 cup safflower oil
2 tablespoons olive oil
1/2 cup minced shallot
2 carrots, finely diced
Small head fennel (reserve the feathery green fronds, about 1/2 cup), quartered and thinly sliced
4 cups fish stock or low-sodium chicken stock
1 cup white wine
1 3-inch piece orange zest, plus 1 tablespoon coarsely grated zest
2 sprigs thyme, plus 1 1/2 teaspoons thyme leaves
1 bay leaf
2 medium tomatoes, peeled, seeded and chopped
1 1/2 pounds red snapper (about 4 fillets), cut into 1-inch strips
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper to taste
Toasted French bread for serving

Steps:

To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender. With the motor running, very slowly pour in the oils. Transfer to a bowl and refrigerate until ready to use.
To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel. Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes. Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil. Lower to a simmer and cook 10 minutes. Add the tomatoes and simmer an additional 2 minutes.
Remove the thyme sprigs, zest and bay leaf and add the snapper. Simmer 3 minutes. Add the shrimp and simmer another 3 minutes. Season to taste with salt and pepper. Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds. Serve immediately with aoli and toasted French bread on the side.

Tips:

Choose the freshest red snapper you can find. Look for fish that has bright, clear eyes, red gills, and a firm, springy body.
Use a variety of vegetables in your stew. This will add flavor, color, and nutrients to the dish. Some good choices include onions, carrots, celery, potatoes, and tomatoes.
Season the stew well. Use a combination of salt, pepper, garlic, and other spices to taste.
Simmer the stew for at least 30 minutes. This will allow the flavors to meld and the fish to become tender.
Serve the stew with rice, pasta, or crusty bread.

Conclusion:

Red snapper stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a red snapper stew that your family and friends will love.