Red Snapper Chowder
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Salt1 tbsp
Olive Oil1 tsp
Ground Coriander1 tsp
Cayenne1 large
Potato (boiling about 1/2 pound)1.25 cups
Water2 tbsps
Orange Juice (fresh)Directions:
1
Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes
2
Lift leek out of water and drain in a colander
3
In a bowl toss snapper gently with salt and chill, covered
4
In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes
5
Add garlic, coriander, and cayenne and cook, stirring, 1 minute
6
Peel potato and cut into 3/4-inch cubes
7
To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes
8
Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes
9
Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes
10
Lift leek out of water and drain in a colander
11
In a bowl toss snapper gently with salt and chill, covered
12
In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes
13
Add garlic, coriander, and cayenne and cook, stirring, 1 minute
14
Peel potato and cut into 3/4-inch cubes
15
To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes
16
Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes