A Recipe For Pressure Cooker Red Snapper Stock

Red Snapper season opened here in Louisiana on February 1st. Since then we’ve seen these beautiful fish at all the local seafood markets as well as on any self-respecting restaurant’s menus. Snapper are delicious, bountiful, and in the hands of the right cook, one of the best tasting things you’ll ever put in your mouth.

Last week a chef friend of ours gifted us two big snapper carcasses. He’d sliced off the filets but had no use for the head and skeleton so he picked up the phone to see if we’d like to have the remnants.

We did.

Here’s our recipe for pressure cooker red snapper stock (fumet)

Ingredients

2 each, carcasses, fish, snapper, carefully washed (gills removed)
1 c. celery, diced
1 bunch onions, green, diced
2 each, shallots, diced
4 each peppercorns, black
1 each bay leaf
1 c. wine, white
2 T. salt, non-iodized
8 c. water, municipal

Method
* Saute vegetables for 10 minutes on medium heat in pressure cooker
* Deglaze with white wine
* Add peppercorns, bay leaf, salt and water
* Place lid on pressure cooker
* Turn flame to high
* When petcock on cooker raises fully turn heat off
* When petcock on cooker collapses remove lid
* Strain stock into separate pan
* Carefully pick flesh off snapper bones, reserve (the meat on the heads is particularly delicious)
* Return stock (and all other ingredients minus meat) to pressure cooker
* Place lid back on cooker
* Turn flame to high
* When petcock on cooker raises fully turn heat off
* When petcock on cooker collapses remove lid
* Carefully strain stock through fine mesh colander

Voila. You now have a brilliant red snapper stock

Cooking notes:

This is a two-stage cooking process
This method maintains the integrity of the snapper flesh which is quite delicate
Ginger, lemongrass, fennel and star anise would make excellent additions to this stock
The reserved flesh may be added back to the stock to make a fine snapper soup
Alternately use this protein as a filling for tacos

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