This rustic Snapper Soup is a deeply flavorful dish that marries the richness of slow-braised veal knuckle with the delicate taste of snapper meat. The broth is built using beef stock, dry sherry, and a mirepoix of carrots, celery, and onions, seasoned with thyme, marjoram, cloves, and bay leaf. The veal is roasted first to develop a deep caramelized flavor before simmering for hours to create a velvety, savory base. The snapper is gently poached in sherry and lemon to keep it tender, then combined with the strained stock. Finished with chopped hard-boiled egg and a dash of Tabasco, this soup offers a complex balance of sweet, savory, and spicy notes. It is an excellent choice for a comforting weekend dinner or a special occasion where you want to impress with traditional, home-style cooking.
Snapper Soup
Description
This rustic Snapper Soup is a deeply flavorful dish that marries the richness of slow-braised veal knuckle with the delicate taste of snapper meat. The broth is built using beef stock, dry sherry, and a mirepoix of carrots, celery, and onions, seasoned with thyme, marjoram, cloves, and bay leaf. The veal is roasted first to develop a deep caramelized flavor before simmering for hours to create a velvety, savory base. The snapper is gently poached in sherry and lemon to keep it tender, then combined with the strained stock. Finished with chopped hard-boiled egg and a dash of Tabasco, this soup offers a complex balance of sweet, savory, and spicy notes. It is an excellent choice for a comforting weekend dinner or a special occasion where you want to impress with traditional, home-style cooking.Ingredients
Directions
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Have the veal knuckles cut into 2-inch pieces by your butcher.
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Preheat the oven to 400&# 194;°F (200ðC).
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Place the veal knuckle pieces in a roasting pan.
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Add the chicken fat (or butter), onions, celery, carrots, thyme, marjoram, cloves, bay leaf, and salt and pepper to the roasting pan.
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Roast in the oven until the meat and vegetables are browned, about 45-60 minutes.
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Remove the pan from the oven and sprinkle the flour over the mixture, stirring well to coat the meat and vegetables and cook for 30 minutes longer in the oven to thicken the base.
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Transfer the browned mixture into a large soup kettle or heavy pot.
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Add the beef broth and strained tomatoes to the pot.
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Bring to a boil, then reduce heat and simmer slowly for 3 to 3.5 hours, skimming foam as necessary.
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Meanwhile, place the snapper meat in a small saucepan with 1 cup of dry sherry, a pinch of salt, the Tabasco sauce, and lemon slices.
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Simmer the snapper mixture gently for 10 minutes, just until the fish is opaque and cooked through.
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Strain the veal soup through a fine-mesh sieve into a clean pot, discarding the solids.
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Combine the strained veal broth with the snapper and sherry mixture.
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Stir in the remaining dry sherry and the chopped hard-boiled egg.
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Serve immediately while hot.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 963.9kcal
- % Daily Value *
- Total Fat 27.4g43%
- Saturated Fat 9.7g49%
- Cholesterol 415.0mg139%
- Sodium 358.8mg15%
- Total Carbohydrate 52.4g18%
- Dietary Fiber 3.8g16%
- Sugars 3.5g
- Protein 117.3g235%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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