Best Red Snapper Chowder Recipes

Curried Carrot And Red Snapper Chowder image

Provided by Molly O'Neill

Time 4h15m

Yield 4 servings

Number Of Ingredients 24

2 large onions, quartered
4 large carrots, peeled and coarsely chopped
8 stalks celery, rinsed and cut into large pieces
2 tomatoes, halved
8 mushrooms, halved
2 whole heads garlic, cloves separated, skin intact
1 4-inch piece ginger, coarsely chopped
1 bunch flat-leaf parsley
6 sprigs fresh thyme or 1 tablespoon dried
1 tablespoon whole black peppercorns
2 bay leaves
1/2 teaspoon salt
1 1/2 cup fresh carrot juice or 6 large carrots, grated
1 tablespoon olive oil
1 small white onion, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons curry powder
4 large celery root, peeled and cut into 1/4-inch cubes
3 large boiling potatoes, peeled and cut into 1/4 inch cubes
1 cup celery leaves
2 carrots, peeled
1 pound red snapper fillet, skin on, cut into 1/2-inch chunks
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.

Red Snapper Chowder image

Yield Serves 2 generously as a main course

Number Of Ingredients 14

1 large leek, white and pale green part only
1/2 pound red snapper fillets, cut crosswise into 1 1/2-inch-wide strips
1/2 teaspoon salt
1 tablespoon olive oil
1 large clove, minced
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 large boiling potato (about 1/2 pound)
a 16-ounce can whole tomatoes including juice
1 1/4 cups water
2 tablespoons fresh orange juice
1/2 extra-large vegetarian vegetable bouillon cube
1 tablespoon minced fresh parsley leaves
1/4 teaspoon freshly grated orange zest

Steps:

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. Lift leek out of water and drain in a colander.
In a bowl toss snapper gently with salt and chill, covered.
In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
Peel potato and cut into 3/4-inch cubes. 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. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.