RED SNAPPER SOUP

By á-32773

Ingredients

• FOR STOCK
• Trimming from fish, bones, head, fins, etc
• 3 pints of water
• 1 cup dry white wine
• 1 medium onion, quartered
• 2-3 garlic cloves, smashed
• 6 peppercorns
• 1/2 bay leave
• 1 1/2 tsp salt
• 2 parsley sprigs
• 1 carrot, cut into thin strips
• pinch of thyme
• TOMATO AND BROWN SAUCE
• 3 tbs flour
• 1/4 lbs lard
• 3 pints beef or chicken stock
• Number 2 can of tomato puree (20 oz - 2 1/2 cups)
• SOUP
• 1/4 cup onions, diced
• 1 cup celery, diced
• 1 cup sliced green pepper
• 2 tbs butter
• 2 pints fish stock
• 1 pint tomato and brown sauce
• 1 cup red snapper, diced
• 1 cup dry sherry

Preparation

Step 1

FISH STOCK
Combine all ingredients in a large stockpot, bring to boil. Reduce heat and simmer for 30 minutes. Strain and reserve.

TOMATO AND BROWN SAUCE
Make a roux with the flour and lard, cook until golden brown. When roux is brown add stock and tomato puree, bring to boil. Reduce heat and simmer, uncovered, for 2 1/2 hours.

FOR SOUP
Melt butter in large saucepan, add onion, celery and green pepper, cook until soft. Add fish stock and bring to boil. Add tomato and brown sauce and return to boil, reduce heat to simmer and add red snapper, cook until fish is tender, about 12 minutes.

Add sherry just before serving.