How a Fine Dining Chef Makes Red Snapper | Yes, Chef | Food52

red snapper

🥗Healthier: tilapia

💰Cheaper: cod

Tilapia is often less expensive and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option for cooking.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: diced tomatoes

Canned tomatoes can be more affordable and convenient.

capers

💰Cheaper: green olives

Green olives can provide a similar briny flavor.

Heat neutral oil in a pot.

Add half a garlic, celery, carrot, and half a shallot to the pot; cook until colored.

Add chicken stock and cranberry beans to the pot; season with salt, thyme, and rosemary.

Cover with a paper lid (cartou) to reduce evaporation and keep flavors inside.

Crush canistrino tomatoes by hand and season with salt to release water.

Start preparing the pepper puree by chopping pickled peppers and fresh peppers; blend until liquefied.

Dice korabi very fine for texture in the tomato stew; peel the exterior due to its fibrous nature.

Evaporate water content from the tomato sauce; push through a fine sieve to remove seeds and skin.

Weigh the reduced tomato sauce; add half the weight in heavy cream (30g) and reduce further.

Chop parsley and chives for garnish; add to the stew at the last moment for flavor and color.

Check the beans after about 40 minutes; remove aromatics and season the broth with pepper and cherry vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary