Name: Tarpon Springs Soup
Yield: Serves 4
Cuisine: United States
Ingredients: 3 sprigs parsley, stemmed, chopped; 2 pounds red snapper fillets, skinned, cut into ½-inch cubes; 2 cloves garlic, peeled, very finely chopped freshly ground pepper; 1 teaspoon fresh thyme leaves, chopped; 1 large red onion, peeled, finely chopped; 1 lemon, juiced; 2 stalks celery, finely chopped; 3 egg yolks; 2 bay leaves; 1 teaspoon salt; 1 teaspoon fresh oregano or marjoram leaves, chopped; 3 cups fish stock; ¼ cup olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

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.