Red Snapper Stew Recipe

Serves/Makes: 4 – 6

Ingredients:

• 1 1/4 pounds red snapper or whitefish fillets
• 1/2 pound medium shrimp, shelled and deveined
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground allspice
• 1 tablespoon vegetable oil
• 2 tablespoons butter or margarine
• 1 cup chopped onion
• 1/4 cup chopped green pepper
• 1/8 teaspoon powdered saffron
• 2 (16-ounce) cans whole tomatoes, undrained, chopped
• 1 teaspoon Tabasco pepper sauce
• 3/4 pound fresh okra or 1 (10-ounce) package frozen okra, thawed, cut into 1-inch pieces
• Cooked rice

How to cook Red Snapper Stew:

• In a medium bowl, mash together the garlic, parsley, 1 1/2 teaspoons salt, thyme, bay leaf, allspice, and oil, forming a paste. Spread the mixture on the fish and set aside.
• In a large pot, melt the butter over medium heat. Add the onion, pepper, and saffron, and cook for 5 minutes. Add the tomatoes and liquid, the remaining 1/2 teaspoon salt, and the Tabasco sauce, and simmer, uncovered, for 10 minutes.
• Add the fish, okra, and shrimp. Simmer the stew, uncovered, for 5 minutes, or until the fish flakes easily when pierced with a fork.
• Serve the Red Snapper Stew hot over cooked rice.

Note:
The Red Snapper Stew recipe easy to prepare and so good!

This recipe for Red Snapper Stew serves/makes: 4 – 6

The Red Snapper Stew recipe is adopted from The Tabasco Brand Cookbook by Paul McIlhenny 2004.Main Ingredient: Snapper 
Preparation Method: Soup/Stew 
Cuisine: American