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I have made this many times and can vouch for it authenticity, too! This recipe tastes just like the one served at the Drake. It seems complicated, but in fact it's very easy. It just uses a lot of pots. I increase the amount of tomato paste to 7TB for a more robust flavor. I use any mild white fish, shrimp, or even crab for the protein. You can also make it a day in advance. Just keep the cooked fish/seafood separate until serving. Adding the sherry at the table is a nice touch. This is delicious every time!

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Kiko January 27, 2015

I would just suggest that the sherry be served to the table separately, to be added just before eating. This is the traditional service, and adds a little flair to this wonderful receipe. Thank you.

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Robert Wiar January 08, 2004
Bookbinder Red Snapper Soup