This comforting Red Snapper Stew combines the bright acidity of Chablis wine with the earthy richness of sautéed onions, celery, and green peppers. The addition of whole tomatoes and chicken broth creates a savory, aromatic broth that perfectly complements the delicate flavor of the fish. As the stew simmers, the potatoes soften and absorb the flavors, providing a hearty texture. The fresh parsley garnish adds a pop of color and herbal freshness. This dish is ideal for a cozy weeknight dinner or a light yet satisfying meal for the whole family. ItâÂÂs simple to prepare using pantry staples and fresh ingredients, delivering restaurant-quality taste with minimal effort. Serve with crusty bread to soak up the delicious sauce.
Red Snapper Stew
Description
This comforting Red Snapper Stew combines the bright acidity of Chablis wine with the earthy richness of saut&# 195;©ed onions, celery, and green peppers. The addition of whole tomatoes and chicken broth creates a savory, aromatic broth that perfectly complements the delicate flavor of the fish. As the stew simmers, the potatoes soften and absorb the flavors, providing a hearty texture. The fresh parsley garnish adds a pop of color and herbal freshness. This dish is ideal for a cozy weeknight dinner or a light yet satisfying meal for the whole family. ItâÂÂs simple to prepare using pantry staples and fresh ingredients, delivering restaurant-quality taste with minimal effort. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Coat a large Dutch oven with vegetable cooking spray and place over medium heat.
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Add the chopped onion, celery, green bell pepper, and minced garlic to the pot.
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Sauté the vegetables until they are tender, stirring occasionally.
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Stir in the water, chicken bouillon, Chablis, cubed potato, chopped tomatoes, salt, and bay leaf.
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Bring the mixture to a boil, then cover and reduce heat to low.
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Simmer for 20 minutes to allow the flavors to meld and potatoes to soften.
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Add the cubed red snapper to the stew.
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Cover and simmer for an additional 10 minutes, or until the fish flakes easily when tested with a fork.
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Discard the bay leaf before serving.
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Garnish each serving with chopped parsley.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 66.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 27.7mg2%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 3.8g16%
- Sugars 7.1g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fish Substitutions: You can substitute the red snapper with other mild white fish such as pollock, sea bass, rockfish, cod, or grouper for similar results.
Wine Choice: Chablis is a dry white wine that adds a crisp, mineral note to the stew. If unavailable, you can use other dry white wines like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines as they will alter the flavor profile.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the fish from breaking apart.
