Red Snapper Stew Recipes

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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

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.

CIOPPINO (SEAFOOD STEW)



Cioppino (Seafood Stew) image

This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2 1/2 teaspoons fresh thyme
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes with juice, crushed
1 1/4 cups dry white wine
1 1/4 cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
Coarse salt and freshly ground pepper
1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
1/2 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
  • Add crushed tomatoes and their juice, white wine, water, and clam juice; bring to a simmer.
  • Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
  • Remove pot from heat. Stir in parsley. Season with salt and pepper.

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

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.

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