Red Snapper Stew Recipe

Escape the ordinary with this vibrant Red Snapper Stew! A delightful alternative to meat-heavy stews, this recipe showcases flaky red snapper in a fragrant broth with tender rice and fresh vegetables. Customize it to your taste – use chicken broth for a richer flavor or vegetable broth for a lighter touch. Serve as a comforting soup or a hearty main course. Ready in under an hour!

Prep Time 15 mins
Cook Time 45 mins
Calories 312.1 kcal
Protein 75g
Rating 3.7 (3 Reviews)
Red Snapper Stew 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Snapper Stew

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How to Make Red Snapper Stew

  1. Finely chop 1 medium onion and sauté in 1 tablespoon olive oil until softened, about 5 minutes.
  2. Pour in 4 cups of broth (vegetable or chicken), add 1 cup chopped carrots, 1/2 cup long-grain rice, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon dried dill, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
  4. If using, stir in 1/2 cup bean sprouts.
  5. Return to a boil, reduce heat, and simmer uncovered for 5 minutes.
  6. Gently stir in 1 pound red snapper fillets (cut into 1-inch pieces) and 1 cup sliced mushrooms.
  7. Simmer for 5-8 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

11g

Fat

5g

Carbs

8g

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