You are here

Rich Red Snapper Chowder With Carrots

admin's picture
Ingredients
  Flour 1⁄3 Cup (5.33 tbs)
  Black pepper 3⁄8 Teaspoon
  Red snapper/Grouper fillets 1 Pound, cut in to chunks
  Olive oil 2 Tablespoon
  Unsalted butter 1 Tablespoon
  Reduced sodium chicken broth 2 Cup (32 tbs)
  Thyme 1 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Carrots 4 Medium, chopped
  Celery ribs 4 , chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

1. In a shallow bowl, combine the flour and 1/8 teaspoon of the pepper. Dredge the fish lightly in the seasoned flour, reserving the excess seasoned flour.
2. In a large nonstick skillet, warm 1 tablespoon of the oil with the butter over medium-high heat until the butter is melted. Add the fish and cook until golden brown all over, about 7 minutes. Be careful when turning the fish to keep the pieces intact. Transfer the fish to a plate and cover loosely with foil to keep warm.
3. Add the remaining 1 tablespoon oil to the skillet and warm over medium heat. Stir in the reserved seasoned flour and cook, stirring constantly, until the flour is dark brown, 4 to 5 minutes.
4. Gradually add the broth to the flour, stirring constantly to keep the mixture smooth. Stir in the thyme, cayenne, and the remaining 1/4 teaspoon black pepper.
5. Increase the heat to medium-high and bring the mixture to a boil. Add the carrots, celery, and parsley (if using), reduce the heat to low, cover, and simmer until the vegetables are tender, about 5 minutes.
6. Add the cooked fish to the chowder, stir gently, and cook, uncovered, until the fish is heated through, about 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.05588
Average: 4.1 (17 votes)