Red Snapper Stew

This fish stew starts with the Cajun holy trinity: onion, celery, and green bell pepper sauteed with garlic until soft. From there, white wine, tomatoes, potatoes, and a bay leaf simmer together into a fragrant broth before cubed red snapper goes in for the final 10 minutes.

Cooking spray instead of oil or butter keeps this stew lean without sacrificing flavor. The vegetables release enough moisture during the saute to prevent sticking, and the wine and tomatoes build a broth with plenty of body and acidity.

The snapper goes in last, and that timing is intentional. Fish cooks fast, and 10 minutes of gentle simmering is all it needs to turn opaque and flake easily. Adding it too early breaks the cubes apart into shreds and turns the stew cloudy. Cut the fillets into even 1-inch pieces so they cook at the same rate.

Chablis adds a dry, crisp note to the broth that pairs naturally with the sweetness of the snapper. The potatoes absorb the wine and tomato flavors during their 20-minute head start, turning them into little flavor sponges in every bowl.

Chef Tips

• Skin the fillets before cubing. Snapper skin turns rubbery in stew and the texture is unpleasant.
• Don’t stir the stew aggressively after adding the fish. A gentle swirl keeps the cubes intact.
• Taste the broth before serving. The potatoes absorb a lot of salt, so you may need to adjust the seasoning at the end.

Variations

• Swap red snapper for grouper, halibut, or any firm white fish that holds its shape in liquid.
• Add a pinch of cayenne or a dash of hot sauce for a spicier, more Creole-style stew.
• Stir in a handful of fresh spinach during the last 2 minutes of cooking for color and extra nutrition.