Bookbinder Red Snapper Soup Recipe

Name: Bookbinder Red Snapper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP BASE; 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 white 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; RED SNAPPER; 2 small onions, chopped fine; 3 celery ribs, chopped fine; 1 -2 red snapper fillet (10 oz.); 1/4 cup sherry wine (optional)

Servings: persons

SOUP BASE
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 white 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
RED SNAPPER
2 small onions, chopped fine
3 celery ribs, chopped fine
1 -2 red snapper fillet (10 oz.)
1/4 cup sherry wine (optional)

1
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.
2
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.
3
Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
4
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.
5
Taste and adjust seasonings.
6
Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
7
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.
8
Remove with a slotted spoon and add to broth.
9
Boil fish in the same water until cooked through.
10
Remove fish from water; flake very finely with a fork.
11
Stir snapper and sherry, if desired, into soup base; heat through.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: SOUP BASE, 2 tablespoons olive oil, 2 carrots, chopped, 2 celery ribs, chopped, and more.

Yes, Bookbinder Red Snapper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bookbinder Red Snapper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions