Crab-Stuffed Brown Stew Fish
Recipe GLPRb2d9ea77738502
A whole red snapper, marinated in a vibrant herb and pepper blend, then stuffed with succulent lump crabmeat and seared until golden. The fish is finished in the oven and served atop a deeply flavored brown stew made with tomatoes, vegetables, aromatic spices, and fish stock, creating a dish that captures the essence of Caribbean and American coastal cuisine.
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Ingredients
3 Fresh thyme sprigs
5 Garlic cloves
5 Fresh pimiento peppers
2 Scallions
¼ cup plus 4 tablespoons Extra-virgin olive oil or grapeseed oil
Kosher salt
Freshly ground black pepper
1 2 to 3 pounds Whole red snapper, butterflied
½ pound Lump crabmeat
1 Large onion, diced
2 Carrots, diced
2 Red bell peppers, diced
1 14.5-ounce can Fire-roasted canned tomatoes
1 teaspoon Fresh ginger, grated
1 tablespoon Tomato paste
1 tablespoon Molasses
½ cup Dry white wine
2 cups Fish stock
1 Scotch bonnet chile pepper
2 Fresh parsley sprigs
2 Bay leaves
1 teaspoon Allspice berries
6 medium (optional) Fresh okra, sliced
to taste Hot sauce, such as Baron West Indian Hot Sauce
Directions
Prepare the marinade by combining 2 thyme sprigs (leaves stripped), 1 garlic clove, 2 fresh pimiento peppers (stemmed), 2 roughly chopped scallions, and 2 tablespoons olive oil in a blender. Blend until smooth, then season generously with kosher salt and freshly ground pepper.
Place the butterflied red snapper in a shallow dish and pour the herb marinade over it. Using your hands, rub the marinade thoroughly over the entire fish, inside and out, ensuring it penetrates well. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Heat 1 tablespoon of olive oil in a medium pot over medium heat. Once hot, add the diced onion, 4 crushed garlic cloves, diced carrots, diced red bell peppers, and 3 diced pimiento peppers. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the fire-roasted canned tomatoes and grated ginger, stirring well.
Stir in the tomato paste and cook until all vegetables are very soft, about 2 minutes. Add the molasses and stir to combine, cooking for 1 minute. Pour in the dry white wine and stir constantly, allowing it to reduce and evaporate, about 3 minutes. Add the fish stock and bring the mixture to a gentle simmer.
Wrap the Scotch bonnet chile pepper, 1 sliced scallion, 2 parsley sprigs, 2 bay leaves, 1 thyme sprig, and 1 teaspoon allspice berries in a piece of cheesecloth and secure tightly with kitchen twine, creating a spice bundle. Add this bundle to the simmering stew.
Allow the stew to simmer for 20 minutes. If using okra, add the sliced okra during the last 6 minutes of cooking. Remove and discard the cheesecloth spice bundle. Taste the stew and adjust the seasoning with salt and pepper as needed. Set the finished stew aside, keeping it warm.
While the stew simmers, preheat the oven to 350°F. Remove the marinated snapper from the refrigerator and let it sit at room temperature for about 20 minutes before cooking.
Pat the snapper skin dry with paper towels. Season the inside cavity with kosher salt and freshly ground pepper. Fill the belly cavity with the lump crabmeat, distributing it evenly. Using kitchen twine, tie the snapper at four points around the belly area to keep the crabmeat securely inside during cooking.
Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat until shimmering. Season the outside of the snapper with salt and pepper. Carefully place the fish in the hot skillet and sear for 3 to 5 minutes per side until the skin is golden and crispy.
Transfer the skillet to the preheated 350°F oven and roast until the snapper is cooked through, about 30 minutes. The flesh should be opaque and flake easily with a fork, and the internal temperature should reach 145°F at the thickest part of the fish.
Remove the fish from the oven and transfer it to a serving platter or keep it in the skillet. Pour the warm brown stew over the fish, or serve the stew alongside each portion and pour over individual servings. Finish with hot sauce to taste for extra spice and flavor.
