Best 2 Red Snapper Stew Recipes

Indulge in a culinary journey with our tantalizing Red Snapper Stew, a delightful fusion of flavors and textures. This savory stew celebrates the vibrant flavors of the sea with tender red snapper fillets swimming in a rich and flavorful broth. Enhanced with a medley of aromatic spices, succulent vegetables, and the tangy zest of tomatoes, this stew is a symphony of flavors that will tantalize your taste buds. Whether you prefer a classic stovetop simmer or the ease of a slow cooker, we've got you covered with two delectable recipes. Dive into the aromatic depths of our Red Snapper Stew, a dish that promises to warm your heart and satisfy your soul.

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 right fish: For this recipe, red snapper is the best choice, as it has a firm texture and mild flavor that will hold up well in the stew.
Prep your fish properly: Before cooking, be sure to scale and gut the fish, and remove the head and tail. Cut the fish into 1-inch pieces.
Use a variety of vegetables: The vegetables in this stew add flavor and texture. Feel free to experiment with different types of vegetables, such as carrots, celery, potatoes, or bell peppers.
Add some spice: If you like a little heat, add a pinch of cayenne pepper or chili powder to the stew. You can also add a bay leaf or two for extra flavor.
Simmer until the fish is cooked through: The fish should be cooked through but still flaky. This will take about 10-15 minutes, depending on the size of the fish pieces.
Serve with rice or crusty bread: This stew is delicious served over rice or with a side of crusty bread. You can also garnish it with fresh herbs, such as cilantro or parsley.

Conclusion:

This red snapper stew is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of tender fish, fresh vegetables, and a flavorful broth makes this stew a surefire hit. So next time you're looking for a quick and easy seafood recipe, give this red snapper stew a try. You won't be disappointed!