Red Snapper Stew Recipe
Ingredients
| 3 tablespoons olive oil or salad oil | ||
| Garlic | 1 Clove (5gm), pressed | |
| Onion | 1 Large, chopped | |
| 1 green pepper, seeded and chopped | ||
| Tomatoes | 1 Can (10oz) | |
| Tomato juice | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| White wine or water | 1/4 Cup (16 tbs) | |
| Oregano leaves | 1/2 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| 1 pound boned and skinned red snapper or other rockfish, cut in 1 1/2-inch cubes | ||
Directions
In a 3 to 4-quart pan, heat oil over medium heat.
Add garlic, onion, and green pepper; cook, stirring occasionally, until onion is limp.
Add tomatoes (break them up with a spoon) and their liquid.
Stir in tomato juice, salt, wine, oregano, and Worcestershire; bring to a boil.
Add red snapper, then cover and simmer, stirring occasionally, until fish flakes easily when prodded with a fork (about 8 minutes).
Add garlic, onion, and green pepper; cook, stirring occasionally, until onion is limp.
Add tomatoes (break them up with a spoon) and their liquid.
Stir in tomato juice, salt, wine, oregano, and Worcestershire; bring to a boil.
Add red snapper, then cover and simmer, stirring occasionally, until fish flakes easily when prodded with a fork (about 8 minutes).
Chef
