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Red Snapper Stew Recipe
|Olive oil/Salad oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Onion||1 Large, chopped|
|Green pepper||1 , seeded and chopped|
|Canned tomatoes||8 Ounce (1 Can)|
|Canned tomato juice||12 Ounce (1 Can)|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Boneless skinless red snapper||1 Pound|
Calories 599 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 83.9 mg
Sodium 832.1 mg34.7%
Total Carbohydrates 36 g11.9%
Dietary Fiber 6.8 g27.3%
Sugars 15 g
Protein 52 g104.5%
Vitamin A 41.8% Vitamin C 197.1%
Calcium 18.2% Iron 20%
*Based on a 2000 Calorie diet
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).