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Red Snapper Stew

American.foodie's picture
Ingredients
  Onion 1 Medium, sliced
  Margarine/Butter 2 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Carrots 2 Medium, cut crosswise into 1/4-inch slices
  Rice 1⁄2 Cup (8 tbs) (Uncooked)
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Dried dill 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen baby brussels sprouts 10 Ounce (1 Package)
  Red snapper fillet 1 1⁄2 Pound, cut into 1-inch pieces
  Sliced mushrooms 1 Cup (16 tbs)
Directions

Cook and stir onion in margarine in 4-quart Dutch oven over medium heat until onion is tender, about 5 minutes.
Stir in chicken broth, carrots, rice, lemon juice, salt, dill weed, thyme and pepper.
Heat to boiling; reduce heat.
Cover and simmer until rice is tender, about 20 minutes.
Rinse Brussels sprouts under running cold water to separate; drain.
Stir into rice mixture.
Heat to boiling; reduce heat.
Cover and simmer 5 minutes.
Stir in fish and mushrooms; simmer until fish flakes easily with fork, 5 to 8 minutes longer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish
Interest: 
Party

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