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Red Snapper Chowder
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- #77958
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 quart water
1/2 cup dry white wine
3 leeks, chopped
2 medium stalks celery, chopped
6 sprigs fresh parsley
6 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
1 dressed red snapper (2.25 pound size), head and tail intact
2 medium potatoes, peeled and diced
1 medium onion, chopped
1 medium carrot, diced
1 can (28 ounce size) whole tomatoes, undrained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
directions
Combine first 8 ingredients in a large Dutch oven. Bring to a boil and add snapper. Cover, reduce heat, and cook at a bare simmer for 30 minutes or until fish flakes easily with a fork.
Transfer snapper to a platter using a large metal spatula. Discard skin and remove fish from bones. Cover fish and set aside in refrigerator.
Return head, tail, and bones to Dutch oven. Cook stock over high heat until mixture is reduced to 3 cups. Strain stock well through a double layer of cheesecloth.
Combine stock, potatoes, onion, carrot, and tomatoes in the Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until vegetables are tender.
Add fish, parsley, and pepper. Cook over medium heat until hot. Ladle into soup bowls to serve.
added by
wozzz
nutrition data
Nutritional data has not been calculated yet.
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