This soup is an adaptation from old Floridian cookery, specifically Tarpon Springs, with its Greek influence evident in the lemon-egg-garlic enriching and thickening treatment at the end.
Sea bass, monkfish, ling cod, or halibut would be almost as good as the red snapper.
Mix the fish, onion, celery, bay leaves, and herbs together and let marinate for 1 hour. Then separate the vegetables from the fish and put them in a pot. Add the oil,
Add the fish and a pinch of salt and continue sweating another 5 minutes, then add the remaining fish stock. Over high heat, bring the stock almost to a boil and turn off the heat. Skim off any scum from the surface of the soup. If the fish is not already cooked (tender and opaque all the way through), leave it in the pot a couple of minutes. When done, remove the fish and keep it warm, leaving the broth in the pot.
Beat the egg yolks, lemon juice, and garlic together. Bring the broth back to a boil, turn off the heat, wait a minute, stir
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