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.


☆☆☆☆☆ 0 votes

30 Min
35 Min
Stove Top


  • 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


  1. In 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.
  2. In 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.
  3. To 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.

Printable Recipe Card

About Red Snapper in a Saffron-Tomato Broth with Articho

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

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