Greek · Dinner
Snapper Stew with Vegetables
A Greek fish stew built on snapper simmered in a tomato and olive oil broth with fennel, potato, and onion, brightened with lemon and oregano. Garlic and white wine deepen the base, finished with parsley. Served with crusty bread for soaking up the broth.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
432Calories
39.8gProtein
16.8gFat
29.1gCarbs
8.2gSugar
5.6gFiber
448mgSodium
100mgChol
2.6gSat Fat
1520mgPotassium
95mgCalcium
3.4mgIron
2.9mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Cut snapper fillet into large chunks. Thinly slice garlic and fennel, dice onion, cube potato. Pat fish dry, season with salt.
2
Sauté
Warm olive oil in medium pot over medium heat. Cook onion and fennel 5 minutes until translucent. Add garlic, cook 30 seconds until fragrant.
3
Simmer
Pour white wine into pot and simmer 2 minutes. Stir in canned tomatoes, fish stock, potato, oregano, and bay leaf. Simmer covered over medium-low heat 15 minutes until potato is tender.
4
Poach
Nestle snapper into stew, cover, and poach over low heat 6 minutes until opaque. Remove bay leaf, stir in lemon juice and parsley, season with salt and pepper.
5
Plate
Ladle stew into wide bowl, spooning broth and vegetables around fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 11 small fennel bulb
- 1/2 cup80g onion
- 22 small potato (200g)
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 cup120ml dry white wine
- 1/2 cup120ml fish stock
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
