Red Snapper Fish Stew
Red Snapper Fish Stew is a delicious and aromatic dish that brings together the freshness of red snapper with a medley of vegetables and spices. This hearty stew is perfect for a comforting meal, combining the rich flavors of the sea with the warmth of a homemade broth. Follow this recipe to create a dish that will surely impress your family and friends.
Ingredients:
- 2 pounds of red snapper fillets, cut into chunks
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 bell pepper (red or green), sliced
- 2 tomatoes, diced
- 2 cups of fish stock or water
- 1 cup of coconut milk
- 2 tablespoons of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup of fresh cilantro, chopped
- Juice of 1 lime
- Optional: 1 hot pepper (like Scotch bonnet or habanero), sliced for heat
Instructions:
- Prepare the Red Snapper: Start by rinsing the red snapper fillets under cold water and pat them dry with paper towels. Cut the fillets into large chunks, ensuring they’re uniform in size so they cook evenly. Set aside while you prepare the stew base.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, making sure not to burn the garlic.
- Build the Flavor Base: Add the sliced bell pepper and diced tomatoes to the pot. Cook for about 5 minutes, allowing the vegetables to soften and the tomatoes to release their juices. Stir in the tomato paste, paprika, ground cumin, and thyme. Cook for another 2-3 minutes, letting the spices bloom and meld with the vegetables.
- Add Liquids and Simmer: Pour in the fish stock (or water) and coconut milk, stirring well to combine. Add the bay leaf and season the stew with salt and pepper to taste. If you like your stew spicy, add the sliced hot pepper at this stage. Bring the stew to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot and let the stew simmer for 20 minutes to allow the flavors to develop.
- Cook the Red Snapper: After the stew has simmered, carefully add the chunks of red snapper to the pot. Ensure the fish is submerged in the liquid. Cover the pot again and simmer for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become tough.
- Finish and Serve: Once the fish is cooked, remove the bay leaf and stir in the fresh cilantro and lime juice. Taste the stew and adjust the seasoning if necessary. If you prefer a thicker stew, you can let it simmer uncovered for a few more minutes to reduce the liquid.
- Serve the Red Snapper Fish Stew hot, garnished with extra cilantro and a wedge of lime on the side. This stew pairs wonderfully with steamed rice, crusty bread, or even mashed potatoes to soak up the flavorful broth.
Tips:
- For an added depth of flavor, you can also add a splash of white wine or a few slices of fennel when sautéing the vegetables.
- If you can’t find red snapper, this recipe works well with other firm white fish like grouper or cod.
Enjoy this delightful Red Snapper Fish Stew, a perfect blend of oceanic freshness and comforting warmth in every bite.
