Snapper's Delight

I'm working on a couple of pieces for an upcoming taxidermy competition, one of which involves a fish.  Any excuse to buy a decent snapper, right?  I was excited to sweep this beauty up at the local fine foodery; the fish monger seemed perplexed that I didn't want him to fillet it or anything but I like to think that gives me some foodie cred.







The skinning was a snap;  I packed up the dermis in the freezer to use later and got to work on creating a snapper stew.  The meat was cut into small chunks and I saved the head and bones to use in a fish stock later.  As for the stew, it was probably simplest meal I've made while still being palatable ( I don't have the best track record in the kitchen).  In fact, it was a hit!  I cannot sing the praises of my crock pot enough.



Snapper Stew:



1 1/2 pound red snapper fillets -- cut in 2" pieces

2 tablespoons olive oil

1 clove garlic -- minced

1 large onion -- sliced

1 green pepper -- cut in 1" pieces

1 zucchini squash -- unpeeled & sliced

15 ounces whole tomatoes

1/2 teaspoon leaf basil

1/2 teaspoon leaf oregano

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup dry white wine

1/2 cup fresh mushrooms -- optional



Literally throw it all in the pot and keep it on low setting for six hours.







Then serve to friends and dazzle them with your culinary prowess!  I wanted to get some feasting shots but the stew was gobbled up too fast!