Bookbinder Red Snapper Soup
Experience a classic seafood-inspired comfort dish with Bookbinder Red Snapper Soup, a refined take on the traditional Bookbinder soup known for its rich flavors and warming qualities. This vibrant creation features tender chunks of fresh red snapper immersed in a savory broth infused with vegetables, aromatic herbs, dry sherry, and a hint of bright lemon juice. Tomato paste and crushed tomatoes lend depth and richness, while a dash of paprika adds subtle warmth. Perfect for any season, this hearty soup is easy to prepare in under an hour and ideal for serving with crusty bread or oyster crackers. Elevate your next meal with this elegant yet approachable seafood recipe, perfect for cozy dinners or entertaining guests.
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Recipe Information
Ingredients
- 1 lb red snapper fillet
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 15-oz can canned crushed tomatoes
- 4 cups fish stock or seafood stock
- 1 cup dry sherry
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
Rinse the red snapper fillet under cold water, pat dry with paper towels, and cut into bite-sized chunks. Set aside.
Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot, and sauté for 5-7 minutes until the vegetables are softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste to the pot and stir well, cooking for 1-2 minutes to develop its flavor.
Pour in the crushed tomatoes, fish stock, and dry sherry, and give the mixture a good stir.
Add the bay leaf, thyme sprigs, paprika, salt, and black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes.
Remove the bay leaf and thyme sprigs from the soup, and carefully add the red snapper chunks. Simmer for an additional 8-10 minutes, or until the fish is cooked through and tender.
Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or oyster crackers for a complete meal.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 37.3 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 570 mg | 44% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5326 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
