Pan-Seared Snapper with Kumara & Prawn Bisque
A recipe from New Zealand.
🇳🇿 New ZealandsnapperprawnbisquekumarahighProteinseafoodfancyspecialheartHealthypanSeared
Nutrition (per serving)
480Calories
46 gProtein
28 gCarbs
22 gFat
6 gSugar
950 mgSalt
Ingredients
- 800 g Snapper fillets (skin-on)
- 400 g Raw prawns (shelled, heads reserved)
- 600 g Kumara (cubed)
- 500 ml Fish stock
- 150 ml Cream
- 4 Shallots (finely chopped)
- 100 ml Brandy or white wine
- 60 g Butter
- 3 tbsp Olive oil
- for garnish Fresh chives
Method
- Roast kumara at 200°C 20–25 min until tender. Keep warm.
- For bisque: sauté prawn heads and shells with shallots in butter 5 min. Add brandy/wine, reduce. Add stock, simmer 15 min. Strain, add cream and prawns, cook 3 min. Blend smooth.
- Season snapper, sear skin-side down 4 min until crisp, flip 2–3 min until just cooked.
- Serve snapper on kumara cubes with bisque poured around and chives on top – luxurious NZ seafood dish with silky prawn bisque.
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480 kcal · 12 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.