184 snapper snapper water Recipes

toasted cumin seeds, peeled crushed garlic cloves, chopped fresh parsley, salt, lemons , juice of, cleaned scaled red snapper, sliced peeled carrots, sliced new potatoes, sliced tomatoes, sliced sliced seeded stemmed green bell pepper, sliced lemon, whole mild green chilies (such as anaheims), water, extra virgin olive oil

cucumber, peeled and chopped (1 1/2 cups), tomato, chopped (3/4 cup), curry powder (preferably madras), salt, lemon, assorted small heirloom tomatoes, halved (larger ones quartered), loosely packed fresh parsley leaves, sliced fresh basil, extra-virgin olive oil, chopped fresh chives, chopped fresh lemon balm (optional), black pepper, sugar (to taste), salt, mild white-fleshed fish fillets such as flounder , sea bass, or snapper, extra-virgin olive oil

coriander seeds, whole black peppercorns, dried hot red pepper flakes, a large pinch saffron threads, crumbled, coarse salt, paprika, onion, minced (about 1 cup), chopped fresh parsley leaves, minced preserved lemon peel plus 2 tbsp preserved lemon juice or fresh lemon juice to taste, olive oil, chopped fresh coriander, garlic clove, minced, skinless small fish fillets such as sea bass , red snapper, or any other firm white lean fish (about 1 3/4 lb), unsalted butter, water, fennel bulbs (about 3 lb), trimmed and cut lengthwise into thin strips, reserving fronds for garnish if desired

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

head snapper, onion, chopped, bouquet garni (2 sprigs thyme, 1 (3-inch) piece celery, 1 bay leaf, 6 stalks parsley), water, dry white wine, peppercorns, salt , to taste, veal knuckle, onion, roughly sliced, carrot, chopped, bouquet garni, salt , to taste, black peppercorns , to taste, water, to cover, whole sole, flour , for dredging, egg yolk, mixed with 1 tbsp water, fine bread crumbs, fish stock, dry white wine, salt , to taste, white pepper , to taste, clarified butter, shallot, thinly sliced, veal jelly, dry vermouth, heavy cream, butter, chives, finely chopped, lemon, juiced

turtle meat or 1 lb stewing beef, lean, butter, celery, diced, onion, diced, carrot, diced, flour, paprika, beef stock, tomato puree, garlic clove, crushed, allspice, salt, pepper, cornstarch, water, worcestershire sauce, parsley, chopped, cream sherry, whole mixed pickling spice

onion, sliced thin, fennel or anise bulb (about 3/4 lb), trimmed and sliced thin, unsalted butter, dry sherry, heavy cream, balsamic vinegar, fennel seeds , or to taste, water, two 1/2-lb red snapper fillets seasoned on both sides with salt and pepper

paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, water, salt, olive oil, grain white rice, fresh or frozen peas, lightly toasted pine nuts, chopped fresh parsley

water, red snapper fillets (or any firm white fish), onions, peeled and sliced, tomatoes, chopped, red bell pepper, de-seeded and chopped, cayenne pepper, habanero chili, de-seeded and pounded to a paste, bay leaf, dried basil, salt, black pepper, paprika, ground pepper, dried rosemary, lemon juice, vegetable oil

water, peeled, diced potatoes, sliced carrots, chopped celery, salt, divided, onion, thinly sliced, butter or margarine, red snapper fillets, cut into 1-inch pieces, worcestershire sauce, white pepper, milk, all-purpose flour, paprika

snapper turtle, cleaned, rinsed and medium diced, all-purpose flour, butter, red wine, chopped celery, chopped onion, chopped carrot, minced garlic, beef stock, water, plus 2 tbsp, divided, worcestershire, cornstarch, paprika, allspice, freshly minced parsley leaves, ground nutmeg, ground ginger, tomato paste, kosher salt, freshly ground white pepper, sherry, for garnish

water, dry white wine or vegetable broth, chopped celery, chopped carrot, chopped onion, lemon juice, whole peppercorns, bay leaf, dried tarragon, divided, orange roughy or red snapper fillet (4 oz each), salt and white pepper, milk, egg yolk

water, sake, sugar, vegetable oil, japanese soy sauce, miso, soba noodles, red snapper fillets, chili paste with garlic, carrots or 300 g celery or 300 g leeks, julienne

water, clam juice, scallions, thinly sliced, white and green parts separated, stalks lemongrass, tops trimmed , tender stalks cut into 2-inch pieces and smashed, fresh ginger, peeled and minced (2 tbsp), garlic, minced, asian chili paste , such as sambal oelek, fish sauce, red snapper fillet, or other white fleshed fish, skin removed, white mushrooms, sliced, carrots, shredded, cilantro leaves and stems, roughly chopped, kosher salt, lime wedges, for serving

red snapper head, onion, sliced, chopped fresh parsley, fresh thyme, chopped, water, chablis or other dry white wine, whole tomatoes, drained and chopped, juice of half a lemon, salt, divided, pepper, divided, red pepper, fresh parsley, minced, fresh thyme, minced, garlic, minced, bay leaves, crumbled, ground allspice, redfish fillets, red snapper fillets, chopped onion, olive oil, lemon slices, fresh parsley sprigs

sea scallops, shrimp, peeled and deveined, skinless fish fillets such as cod or snapper (a firm fish), olive oil, garlic, minced, dry white wine, water, peeled, seeded and chopped tomatoes, dried oregano or thyme, salt, freshly ground pepper, chopped fresh parsley, preferably flat-leaf (italian )

olive oil, carrots, chopped, onion, chopped, fresh mushrooms, minced, fish scraps (heads and bones of red snapper, turbot, sole or halibut.), lobster head, bouquet garni ( - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns.), fresh seaweed, water, salt, white pepper, ground, cornstarch (optional), skim milk (optional), red snapper fillets (3/4 in .)

unsalted butter, at room temperature, chopped garlic, chopped shallots, chopped fresh italian parsley, lemon, juiced, fine sea salt , to taste, uncooked large shrimp, shell and tail on, fish fumet , recipe follows, or water, heads and bones from black bass , red snapper or halibut, cold water, corn oil, onion, peeled and very thinly sliced, fennel bulb, very thinly sliced, leek, very thinly sliced, white peppercorns, fine sea salt, fresh italian parsley, bay leaf, dry white wine, water