Bookbinder Red Snapper Soup

Recipe by Hey Jude
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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
  • Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
  • Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
  • Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
  • Taste and adjust seasonings.
  • Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
  • To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
  • Remove with a slotted spoon and add to broth.
  • Boil fish in the same water until cooked through.
  • Remove fish from water; flake very finely with a fork.
  • Stir snapper and sherry, if desired, into soup base; heat through.
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