Spicy Snapper Stew

Substituting for Chef Kevin Kelly who is out on assignment, our crew just returned from a Dry Tortugas overnighter and I couldn’t help but create an extremely flavorful dish perfect for chilly wintery evenings—comfort food with a kick. I have been anxious to share something special from my kitchen, but have been waiting for the perfect opportunity. A fresh American red snapper carcass sealed the deal. Spicy Snapper Stew is fresh, delicious and made with love. From my galley to yours… Bon Appétit.


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  • 6 c. Fish Stock
  • 1 lb. Snapper Fillet
  • 2 Cans Whole Baby Clams (drained)
  • 2 Potatoes (peeled & cubed)
  • 1 Green Bell Pepper (chopped)
  • 1 Yellow Bell Pepper (chopped)
  • 2 Yellow Onions (chopped)
  • 2 Carrots (chopped)
  • 2 Stalks Celery (chopped)
  • 2 Jalapenos (diced)
  • 6 Plum Tomatoes (diced)
  • 4 Cloves Garlic (minced)
  • 12 oz. Tomato Paste
  • Salt/Pepper/Cumin/Garlic Powder/Old Bay

Fish Stock

  • Whole Snapper Carcass
  • 1 Bunch Leaks
  • 1 Yellow Onion
  • 2 Celery Stalks
  • 2 Carrots
  • 2 Lemons
  • 3 Cloves Garlic
  • Fresh Parsley
  • Fresh Thyme
  • 1 c. White Wine
  • 2 Bay Leafs
  • Salt/Pepper/Garlic Powder/Old Bay


Sauté carrots and potatoes in extra virgin olive oil until slightly softened. Add garlic, onions, celery, peppers and jalapenos. Cook for an additional five minutes. Toss in clams and diced tomatoes, cook for two more minutes.

Pour vegetables in simmering fish stock. Mix in tomato paste and simmer for 90-minutes. Sear snapper fillet, cube and add to stew 30-minutes before plating. Season stew to taste. Garnish with lime wedge and toasted baguettes.

Fish Stock

Roughly chop all ingredients. Combine with whole carcass in stockpot and cover with water. Bring to a boil, simmer vigorously for 90-minutes. Strain thoroughly. You now have fabulous fresh fish stock.