THE CAPE COD ROOM

Bookbinder Red Snapper Soup Recipe

Preparation Part 1:
# 1/2 oz. Clarified Butter
# 1/2 oz. Carrots, chopped
# 1/2 oz. Celery, chopped
# 1/2 oz. Onions, chopped
# 1 oz. Small Clove Fresh Garlic, crushed
# 1/2 Bay Leaf
# 1 Tble Spoon Tomato Paste
# 8 Crushed White Peppercorns
# 1 pinch Thyme, Sage and Oregano
# 1-1/2 oz. Vegetable Stock
# 2 qts. Vegetable Stock
# 4 oz. Salt to taste
# 2 drops caramel coloring

Saute Carrots, Celery and Onions in Butter

Add seasoning and Tomato Paste-saute.

Add Vegetable Stock and simmer for 20 minutes

Put in the coloring carefully

Salt to taste

Strain

Preparation Part 2:
# 1/2 oz. Clarified Butter
# 6 oz. Onions, diced
# 1-1/2 oz. Celery, diced
# 10 oz. Red Snapper, diced
# 2 oz. California Sherry

Saute diced Onions and Celery until tender in Butter

Add Red Snapper and Sherry

Add Vegetables to the soup

Serve Bookbinder Red Snapper Soup with a small flask of Sherry on the side.