Bookbinder Red Snapper Soup

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 7-8
• 2 tablespoons olive oil
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 12 peppercorns or 12 black peppercorns, crushed
• 1 bay leaf
• 3 tablespoons tomato paste
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped cilantro
• 8 cups vegetable broth
• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 tablespoon cornstarch
• salt
• 2 small onions, chopped fine
• 3 celery ribs, chopped fine
• 1 -2 red snapper fillet (10 oz.)
• 1/4 cup sherry wine (optional)

Recipe

• 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.