Red Snapper Stew
Transform your dinner table with the vibrant flavors of this hearty Red Snapper Stew, a comforting seafood dish that's brimming with rich Mediterranean-inspired ingredients. Tender chunks of red snapper are gently simmered in a robust tomato-based broth infused with aromatic spices like paprika, cumin, and oregano. Seasonal vegetables, including potatoes, carrots, celery, and sweet red bell pepper, lend depth and texture to this warming stew. Perfectly balanced with fresh parsley and a refreshing squeeze of lemon, this one-pot meal is simple yet elegant, making it ideal for weeknight dinners or casual entertaining. Ready in just an hour, this red snapper recipe highlights wholesome ingredients and bold flavors, delivering a satisfying, protein-packed dish that's as nutritious as it is delicious. Serve it with crusty bread to soak up every last drop of the flavorful broth!
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Recipe Information
Ingredients
- 2 pounds red snapper fillets
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large red bell pepper
- 28 ounces tomatoes (crushed, canned or fresh)
- 4 cups fish or seafood stock
- 2 medium potatoes
- 2 medium carrots
- 2 stalks celery stalks
- 1 leaf bay leaf
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 servings lemon wedges
Instructions
Pat the red snapper fillets dry with a paper towel and cut them into large chunks (about 2-3 inches). Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion, mince the garlic, and chop the red bell pepper. Add them to the pot and sauté for 5-7 minutes until softened.
Peel and dice the potatoes and carrots into bite-sized pieces. Chop the celery stalks as well.
Add the potatoes, carrots, celery, and bay leaf to the pot. Stir to combine.
Stir in the crushed tomatoes and cook for 5 minutes, allowing the mixture to simmer slightly.
Pour in the fish or seafood stock and stir. Bring the mixture to a boil, then reduce the heat to a simmer.
Season the stew with paprika, cumin, oregano, salt, and black pepper. Mix well.
Cover the pot and let the stew simmer for about 25-30 minutes or until the potatoes and carrots are tender.
Gently add the red snapper chunks to the pot, ensuring they are submerged in the broth. Cover again and let the fish cook for 6-8 minutes, or until it is opaque and flakes easily with a fork.
Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley.
Serve hot with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 45.8 g | ||
| Protein | 272.5 g | 545% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 648 mg | 50% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 9672 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
