BOOKBINDER RED SNAPPER SOUP
This soup has been served at the Drake Hotel in Chicago since it opened for business in 1933. The Drake adapted it from the snapper soup from Bookbinders restaurant in Philadelphia, using RED snapper instead of turtle. Recipe is from the Chicago Tribune Good Eating Cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- 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.
RED SNAPPER
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
- Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.
- Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender. While snapper is cooking, make orange rice.
RED SNAPPER AND STAR FRUIT SOUP
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large, heavy kettle, heat the oil over high heat and add the shrimp shells. Cook, tossing continually, for 2 minutes. Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned. Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil. Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
- Strain the broth, pressing down on the shells to extract as much liquid as possible. Return the broth to the pot and season to taste with salt and freshly ground black pepper.
- When ready to serve, bring the broth back to a simmer. Add the star fruits and red snapper. Lightly squeeze the lime over the soup and then drop it into the pot. Simmer for 2 minutes, or until the fish is just cooked through. Remove from the heat and serve immediately, garnished with cilantro leaves.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA
Steps:
- Preheat a grill.
- Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
- Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.
RED PEPPER AND SNAPPER SOUP RECIPE - (4.2/5)
Provided by Lulubelle
Number Of Ingredients 10
Steps:
- 1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 1-inch pieces; set aside. In a large saucepan or Dutch oven heat oil over medium heat. Add sweet peppers and shallots or onions; cook for 5 minutes. Carefully add 1 can of the broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until peppers are very tender. Remove from heat; cool slightly. 2. Pour half of the sweet pepper mixture into a blender container. Cover and blend until nearly smooth. Pour into a medium bowl. Repeat with remaining pepper mixture. Return all to saucepan or Dutch oven. Add remaining chicken broth, the salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Add fish to broth mixture. Cover and simmer about 5 minutes or until fish flakes easily when tested with a fork, stirring once or twice. Stir in snipped parsley. If desired, garnish soup with parsley sprigs. Makes 5 servings.
BOOKBINDER'S PHILADELPHIA SNAPPER SOUP
Pilfered this recipe from recipe gold mine. Can't wait to try it (well, the politically correct version at least. I doubt I could get my hands on some turtle meat anyway!)Here's their description "This is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same." P.S. I've had this at this restaurant many times in the restaurant's previous life (closed and re-opened again recently) and this is one of my two fav's from this restaurant. The recipe didn't say how many it served, so I guessed!
Provided by CHRISSYG
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
- Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
- Cook vegetables in butter until onions are translucent. Add beef stock.
- In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
- Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
- Strain soup.
- Place vegetables into food processor or blender and purée.
- Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
- Add meat and vegetable purée.
- Remove from direct heat. Add sherry right before serving.
Nutrition Facts : Calories 169.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 43.6, Sodium 636, Carbohydrate 11.3, Fiber 0.9, Sugar 2.2, Protein 13.7
RED SNAPPER CHOWDER
Can be prepared in 45 minutes or less.
Yield Serves 2 generously as a main course
Number Of Ingredients 14
Steps:
- Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
- In a bowl toss snapper gently with salt and chill, covered.
- In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
- Peel potato and cut into 3/4-inch cubes. To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes. Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.
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