Red Snapper Stew
Makes 8 servings
Fish has the best ratio of omega-3 to omega-6 fatty acids, which helps reduce inflammation, minimizes allergies, and gives the coat a great luster. It's a great source of protein, and it's low in saturated fat. I tend to make this particular stew in small portions, as it will keep for only 1 to 2 days in the refrigerator or 1 month in the freezer.
2 1/2 tablespoons olive oil
2 cups cubed skinned boneless red snapper (or salmon or trout)
2 cups peeled, parboiled, and cubed red potatoes
3/4 cup fish stock
1/2 cup water
1 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
1/4 cup chopped fresh parsley, or VA tablespoons parsley flakes
1/4 teaspoon kosher salt
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the fish and
cook for 3 to 6 minutes per side or until golden brown. Be sure to turn the fish
over a few
times during cooking to make sure that it browns evenly.
3. Add the potatoes,
fish stock, water, vegetables, parsley, and salt. Cover and cook over low heat
for 10 to 15
minutes or until all the vegetables are soft, but not mushy, when pierced with a fork. Let cool and then serve
either warm or at room temperature.