Red Snapper Stew With Aioli Recipe

Name: Red Snapper Stew With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 large egg yolk; 2 cloves garlic, minced; 1/2 teaspoon kosher salt; A few grinds of white pepper; 1 teaspoon lemon juice; 3/4 cup extra-virgin olive oil; 1/4 cup safflower oil; 2 tablespoons olive oil; 1/2 cup minced shallot; 2 carrots, finely diced; Small head fennel (reserve the feathery green fronds, about 1/2 cup), quartered and thinly sliced; 4 cups fish stock or low-sodium chicken stock; 1 cup white wine; 1 3-inch piece orange zest, plus 1 tablespoon coarsely grated zest; 2 sprigs thyme, plus 1 1/2 teaspoons thyme leaves; 1 bay leaf; 2 medium tomatoes, peeled, seeded and chopped; 1 1/2 pounds red snapper (about 4 fillets), cut into 1-inch strips; 1 pound medium shrimp, peeled and deveined; Kosher salt and freshly ground black pepper to taste; Toasted French bread for serving

Servings: persons

1 large egg
1 large egg yolk
2 cloves garlic, minced
1/2 teaspoon kosher salt
A few grinds of white pepper
1 teaspoon lemon juice
3/4 cup extra-virgin olive oil
1/4 cup safflower oil
2 tablespoons olive oil
1/2 cup minced shallot
2 carrots, finely diced
Small head fennel (reserve the feathery green fronds, about 1/2 cup), quartered and thinly sliced
4 cups fish stock or low-sodium chicken stock
1 cup white wine
1 3-inch piece orange zest, plus 1 tablespoon coarsely grated zest
2 sprigs thyme, plus 1 1/2 teaspoons thyme leaves
1 bay leaf
2 medium tomatoes, peeled, seeded and chopped
1 1/2 pounds red snapper (about 4 fillets), cut into 1-inch strips
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper to taste
Toasted French bread for serving

1
To make the aoli, combine the egg, yolk, garlic, salt, pepper and lemon juice in a blender.
2
With the motor running, very slowly pour in the oils.
3
Transfer to a bowl and refrigerate until ready to use.
4
To make the soup, heat the oil in a large kettle set over medium heat and add the shallot, carrots and fennel.
5
Cook, stirring, until the vegetables just begin to soften, 3 to 4 minutes.
6
Add the stock, wine, piece of zest, thyme sprigs and bay leaf and bring to a boil.
7
Lower to a simmer and cook 10 minutes.
8
Add the tomatoes and simmer an additional 2 minutes.
9
Remove the thyme sprigs, zest and bay leaf and add the snapper.
10
Simmer 3 minutes.
11
Add the shrimp and simmer another 3 minutes.
12
Season to taste with salt and pepper.
13
Transfer the soup to a large serving bowl, garnish with the grated zest, thyme leaves and 1/2 cup of the reserved chopped green fennel fronds.
14
Serve immediately with aoli and toasted French bread on the side.

1221

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large egg, 1 large egg yolk, 2 cloves garlic, minced, 1/2 teaspoon kosher salt, and more.

Yes, Red Snapper Stew With Aioli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Stew With Aioli

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