Crispy Skin Snapper Stew

This crispy skin snapper stew is an elegant dish that combines a creamy oyster stew base with perfectly seared snapper fillets. I love how the delicate richness of the oysters blends with cream and sherry, while the snapper adds a crispy, golden finish. It’s a dish that feels luxurious yet approachable, ideal for a dinner that impresses without being overly complicated.

Why You’ll Love This Recipe

I like this recipe because it balances textures and flavors so well—the velvety oyster stew contrasts with the crisp skin of the snapper. The sherry gives the broth a subtle sweetness, while the oysters bring the ocean’s briny freshness. I find it’s a dish that works beautifully for special occasions, but it’s also comforting enough for a cozy weekend meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Oyster Stew

50 gm butter
1 cup shallots – fine dice
½ cup celery – fine dice
½ cup sweet sherry
36 shucked oysters, plus liquor
1 cup chicken stock
2 cups cream
Tabasco sauce, to taste

To cook and serve

6 x 100 gm snapper fillets, skin on and scored
Flakey sea salt and fresh black pepper
Cooking oil, for frying
Al Brown & Co Lemon Fennel infused olive oil (optional)
Lemon wedges, to serve

Directions

1. I start by melting butter in a large saucepan over medium heat. I add the shallots and celery, cooking until softened and fragrant.
2. I pour in the sweet sherry and let it reduce slightly. Then I stir in the oyster liquor, chicken stock, and cream, bringing it gently to a simmer.
3. I add the oysters and cook briefly until just plump. I season with Tabasco, salt, and pepper to taste, then keep the stew warm.
4. For the snapper, I pat the fillets dry, season the skin side generously with salt, and heat oil in a non-stick skillet.
5. I press the snapper fillets skin-side down into the hot pan, cooking until the skin is golden and crisp. I then flip briefly to finish cooking through.
6. To serve, I ladle the oyster stew into bowls, top with a snapper fillet, drizzle with lemon fennel olive oil if using, and garnish with lemon wedges.

Servings and Timing

This recipe serves 6 people. The total time is about 40 minutes, with 15 minutes of prep and 25 minutes of cooking.

Variations

I sometimes swap snapper for sea bass or cod for a similar result. If I want a lighter version, I use half cream and half milk. For extra depth, I add a splash of dry vermouth instead of sherry. I also like garnishing with fresh herbs like parsley or dill for brightness.

Storage/Reheating

I store the oyster stew separately from the fish in the fridge for up to 2 days. To reheat, I gently warm the stew over low heat without boiling to prevent curdling. Snapper fillets are best enjoyed fresh, but I sometimes re-crisp the skin in a hot skillet the next day.

FAQs

Can I make the oyster stew ahead of time?

Yes, I prepare the stew a day in advance and reheat gently before serving, then cook the snapper fresh.

Do I need to use fresh oysters?

Fresh is best, but I can use high-quality jarred oysters if fresh ones aren’t available.

Can I use another type of fish?

Yes, I often use sea bass, barramundi, or cod if snapper isn’t available.

How do I get really crispy snapper skin?

I make sure the fillets are dry, the pan is very hot, and I press down gently as they cook skin-side down.

Can I make this recipe without cream?

Yes, I use coconut cream for a dairy-free version, though the flavor changes slightly.

How spicy should I make the stew?

I adjust the Tabasco to taste I like just enough heat to cut through the creaminess.

Can I thicken the stew more?

Yes, I simmer longer to reduce or whisk in a small slurry of cornstarch if I want it thicker.

What sides go well with this dish?

I like serving it with crusty bread, steamed greens, or roasted potatoes.

Can I freeze oyster stew?

I don’t recommend freezing it, as the cream can separate and the oysters can turn rubbery.

Conclusion

This crispy skin snapper stew is a restaurant-quality dish that brings together the richness of oysters, the creaminess of a velvety broth, and the satisfying crunch of perfectly cooked fish skin. I enjoy making it when I want something indulgent and impressive, and it always feels like a special treat at the table.

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