Red Snapper in a Saffron-Tomato Broth with Articho

Amy Freeze


After a day on the water and a trip to the fish market, where I found fresh-off-the-boat red snapper filets, this hearty dish combined my love of Spanish seasonings and seafood into the ultimate comfort food.

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30 Min
35 Min
Stove Top


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1` lb
red snapper filet
olive oil
3 large
red potatoes-cubed
2 tsp
1-2 qt
1/4 c
purple onion-julienned
1 stalk(s)
1 clove
2 c
canned artichoke hearts-chopped
15 oz
petite diced tomatoes-drained
15 oz
1/2 tsp
red pepper flakes
2 pkg
sazon seasoning with saffron

How to Make Red Snapper in a Saffron-Tomato Broth with Articho


  • 1In a 2 qt sauce pan, bring water, potatoes,and salt to a boil. Boil for 5 minutes. Drain. In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender. Add 1 c. drained diced tomato, artichoke hearts, potatoes, water, red pepper flakes, and Sazon. Bring to a boil. Reduce heat and simmer until potatoes are tender. Add salt & pepper to taste. Add additional water, if broth reduces too much.
  • 2In a skillet, heat 1 TBSP olive oil. Sprinkle fish fillet(s) with salt & pepper. Place fillet(s) skin- side down in hot oil for 2-3 minutes to sear and make skin crispy. Turn fillets. Turn down heat and cook an additional 2-3 minutes, until fish is opaque and flakes easily with a fork. Remove from skillet.
  • 3To serve, spoon potatoes, artichoke hearts, and broth in a wide mouth bowl. Place a fillet on top and spoon a bit more broth over the top. Sprinkle with parsley and chopped red onion.

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About Red Snapper in a Saffron-Tomato Broth with Articho

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: Spanish

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