Best 3 Snapper Stew Recipes

RED SNAPPER STEW

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

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.

SNAPPER STEW

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tblsp oil in large, ovenproof baking dish over medium heat.
• Add garlic and cook just until garlic begins to colour, stirring occasionally, about 3 minutes.
• Arrange fish over garlic.
• Sprinkle lightly with salt and pepper.
• Top with tomatoes, onion and bell peppers.
• Sprinkle lightly again with salt and pepper.
• Drizzle lime juice and remaining 2 tblsps oil over.
• Cover with foil.
• Bake until fish is opaque, about 15 minutes.
• Serve immediately with rice.