Easy Fish Soup

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

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.

Ingredients

2 pounds red snapper fillets, skinned, cut into 1-inch cubes
1 large red onion, peeled, finely chopped
2

Pescatarian
Soup
Gluten-free

Method

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, ¼ cup of the fish stock, the bay leaves, and the herbs from the marinade. Cover and sweat over low heat for 15 minutes.

Add the