Tarpon Springs Soup

This is an adaptation of a recipe from a Florida cookbook I read in preparation for the first dinner I gave in the series of “Dinners from the Regions of America” at the Santa Fe Bar & Grill in 1982-83. It is delicious and has its Tarpon Springs and therefore Greek influence in the lemon-egg-garlic enriching and thickening treatment at the end. Sea bass, monkfish, lingcod, or halibut would do in place of the red snapper, but not as well.