Red Snapper Stew |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||||
| INGREDIENTS: | ||
| 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 | 1-1/4 pounds red snapper or white fish fillets | 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 |
| 1/2 pound medium shrimp, shelled and deveined | cooked rice | |
| 1 | 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. |
| 2 | 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 hot over rice. |