Crispy Skin Snapper Stew
An elegant dish combining a velvety oyster stew with perfectly seared snapper fillets, finished with crispy skin, sherry depth, and a touch of lemon brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop, Pan-Searing
- Cuisine: Modern American
- Diet: Kosher
Ingredients
50 g butter
1 cup shallots, finely diced
1/2 cup celery, finely diced
1/2 cup sweet sherry
36 shucked oysters, plus liquor
1 cup chicken stock
2 cups cream
Tabasco sauce, to taste
6 x 100 g snapper fillets, skin on and scored
Flaky sea salt and freshly ground black pepper
Cooking oil, for frying
Lemon fennel infused olive oil (optional)
Lemon wedges, to serve
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots and celery, cooking until softened.
- Pour in sherry and reduce slightly. Stir in oyster liquor, chicken stock, and cream. Bring to a gentle simmer.
- Add oysters and cook briefly until just plump. Season with Tabasco, salt, and pepper. Keep warm.
- Pat snapper fillets dry and season skin side generously with salt. Heat oil in a skillet.
- Press snapper fillets skin-side down into the hot pan until golden and crisp. Flip briefly to finish cooking through.
- Ladle oyster stew into bowls, top with snapper fillet, drizzle with infused olive oil if desired, and garnish with lemon wedges.
Notes
Dry the snapper thoroughly and use a very hot pan for crisp skin.
Substitute snapper with sea bass, cod, or barramundi.
For lighter stew, use half cream and half milk.
Add herbs like parsley or dill for freshness.
Prepare stew ahead, but cook fish just before serving for best texture.
Nutrition
- Serving Size: 1 fillet with stew
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 165mg
Find it online: https://justsosavory.com/crispy-skin-snapper-stew/
