Snapper Stew with Potatoes and Carrots

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Instructions

Step 1: Prepare the Snapper

1. Season the fish: In a small bowl, combine the lime juice, garlic powder, onion powder, oregano, salt, and pepper. Rub this seasoning mix onto the snapper pieces, ensuring they are evenly coated. Let the fish marinate for 15-30 minutes for the flavors to develop. If you have the time, marinating the fish longer will enhance the taste.

Step 2: Prepare the Vegetables

1. Chop the vegetables: Peel and cube the potatoes, slice the carrots, and chop the onion, bell pepper, and tomatoes. Set them aside for later.

Step 3: Start the Stew Base

1. Cook the onions and garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onions are soft and translucent.
2. Add the bell pepper and tomatoes: Stir in the chopped bell pepper and tomatoes (or canned diced tomatoes). Cook for another 5-7 minutes, allowing the tomatoes to soften and release their juices.
3. Season the base: Sprinkle in the paprika, cayenne pepper (if using), thyme, and a pinch of salt and pepper. Stir everything together to combine the flavors.

Step 4: Cook the Vegetables

1. Add the potatoes and carrots: Pour the fish stock (or vegetable broth) into the pot and bring it to a boil. Once boiling, add the cubed potatoes and sliced carrots. Reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.

Step 5: Add the Snapper

1. Cook the snapper: Gently add the marinated snapper pieces to the pot with the vegetables. Stir carefully to ensure the fish is submerged in the broth. Cover the pot again and simmer for an additional 10-15 minutes, until the snapper is cooked through and flakes easily with a fork.
2. Adjust seasoning: Taste the stew and adjust the seasoning with salt, pepper, and lime juice. If you prefer a bit more heat, you can add extra cayenne pepper or even a chopped chili for spice.

Step 6: Serve the Stew

1. Garnish and serve: Ladle the stew into bowls and garnish with freshly chopped cilantro or parsley. Serve the stew hot with a side of crusty bread or over a bed of rice for a complete meal.

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