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Red Snapper Stew

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Submitted by MaaXstress

YIELD

3 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

2 473
CUPS ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
½ 118
CUP ML GREEN BELL PEPPERS
chopped
1 1
EACH EACH GARLIC CLOVES
1 ½ 355
CUPS ML WATER
1 5
TEASPOON ML CHICKEN BROTH
1 237
CUP ML WHITE WINE
chablis *
1 1
LARGE LARGE POTATOES
cubed
14 ½ 419.1
OUNCES ML/G TOMATOES
chopped, whole
¼ 1.3
TEASPOON ML SALT
1 1
EACH EACH BAY LEAVES *
1 ½ 680.4
POUNDS G RED SNAPPER FILLETS
skinned
1 1
X X PARSLEY LEAVES
chopped *

Directions

Sauté first 4 ingredients in a large Dutch oven coated with cooking spray until tender.

Stir in next 7 ingredients, bring to a boil.

Cover, reduce heat, and simer 20 minutes.

Cut fish into 1 inch cubes, and add to stew.

Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.

Discard bay leaf.

Garnish with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 721g (25.4 oz)
Amount per Serving
Calories 452 9% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 384mg 16%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 24%
Sugars g
Protein 128g
Vitamin A 28% Vitamin C 91%
Calcium 16% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, High Fiber
 

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