BERMUDA FISH CHOWDER
This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
- Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
- Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g
RED SNAPPER
Steps:
- Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove.
- Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels.
- Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.
- Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
- Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
CRUMB-COATED RED SNAPPER
I reel in compliments with this moist, crispy red snapper recipe. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that's done in mere minutes. It's one of the best red snapper recipes I've found. -Charlotte Elliott, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.
Nutrition Facts : Calories 288 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 498mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
BOOKBINDER RED SNAPPER SOUP
This soup has been served at the Drake Hotel in Chicago since it opened for business in 1933. The Drake adapted it from the snapper soup from Bookbinders restaurant in Philadelphia, using RED snapper instead of turtle. Recipe is from the Chicago Tribune Good Eating Cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
- Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
- Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
- Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
- Taste and adjust seasonings.
- Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
- To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
- Remove with a slotted spoon and add to broth.
- Boil fish in the same water until cooked through.
- Remove fish from water; flake very finely with a fork.
- Stir snapper and sherry, if desired, into soup base; heat through.
CURRIED CARROT AND RED SNAPPER CHOWDER
Provided by Molly O'Neill
Categories dinner, project, soups and stews, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
- Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
- Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
- Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.
RED SNAPPER CHOWDER
Can be prepared in 45 minutes or less.
Yield Serves 2 generously as a main course
Number Of Ingredients 14
Steps:
- Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
- In a bowl toss snapper gently with salt and chill, covered.
- In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
- Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.
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