Best 3 Bookbinder Red Snapper Soup Recipes
Bookbinder red snapper soup, a classic dish of New Orleans, is a rich and flavorful seafood soup steeped in the city's culinary history. Originating in the early 20th century at the iconic Bookbinder's restaurant, this soup has captivated taste buds for generations with its harmonious blend of fresh red snapper, aromatic vegetables, and a distinctive red broth. Whether you're a local foodie or a curious traveler seeking a taste of authentic New Orleans cuisine, discovering the best recipe for bookbinder red snapper soup will lead you on a delectable journey through the city's culinary heritage.
Here are our top 3 tried and tested recipes!
BOOKBINDER'S RED SNAPPER SOUP RECIPE - PREPARATION ONE
This Straight-From-the-Restaurant Master Recipe for Bookbinder's Red Snapper Soup comes from The Cape Cod Room in The Drake Hotel, Chicago and was adapted by them from the original served at Old Original Bookbinder's Seafood & Steakhouse in Philadelphia.
Provided by Mark
Time 1h45m
Number Of Ingredients 17
Steps:
- In a large stock pot, heat butter over medium heat.
- When hot, add celery, carrots, red and green peppers, onions and garlic. Sauté until onions are tender.
- Add chicken base, tomato paste, tomato paste, Worcestershire sauce, wine, stock, bay leaf, peppercorns and thyme. Bring to a boil.
- Reduce heat and stir in the roux and simmer, over medium heat, for 20 minutes.
- Taste. Add salt and pepper, to taste.
- Strain.
BOOKBINDER'S PHILADELPHIA SNAPPER SOUP
Pilfered this recipe from recipe gold mine. Can't wait to try it (well, the politically correct version at least. I doubt I could get my hands on some turtle meat anyway!)Here's their description "This is a traditional dish served at the famous Bookbinder's Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same." P.S. I've had this at this restaurant many times in the restaurant's previous life (closed and re-opened again recently) and this is one of my two fav's from this restaurant. The recipe didn't say how many it served, so I guessed!
Provided by CHRISSYG
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Place turtle or beef in stock pot with 1 1/2 quarts water. Bring to a boil. Skim during cooking. Simmer for 2 hours or until meat is tender.
- Strain meat from stock. Dice meat into 1/4 inch pieces. Set both aside.
- Cook vegetables in butter until onions are translucent. Add beef stock.
- In a small bowl, mix 1/4 cup water into paprika and flour until smooth. Add tomato purée and spices.
- Stir into beef stock until well blended. Bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
- Strain soup.
- Place vegetables into food processor or blender and purée.
- Mix cornstarch with remaining water and blend until smooth. Add to soup and cook 15 minutes, stirring, until stock is thickened.
- Add meat and vegetable purée.
- Remove from direct heat. Add sherry right before serving.
Nutrition Facts : Calories 169.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 43.6, Sodium 636, Carbohydrate 11.3, Fiber 0.9, Sugar 2.2, Protein 13.7
BOOKBINDER RED SNAPPER SOUP
This soup has been served at the Drake Hotel in Chicago since it opened for business in 1933. The Drake adapted it from the snapper soup from Bookbinders restaurant in Philadelphia, using RED snapper instead of turtle. Recipe is from the Chicago Tribune Good Eating Cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- To make soup base, heat olive oil in a Dutch oven over medium heat; add carrots, celery, garlic, onion, red bell pepper, and green bell pepper; cook, stirring frequently, about 4 minutes.
- Stir in peppercorns, bay leaf, tomato paste, thyme, rosemary, and cilantro; cook 2 minutes and add 7 cups of the vegetable broth; heat to boil.
- Melt butter in a small saucepan; add flour and cornstarch, cook, stirring constantly, 4 to 5 minutes.
- Slowly whisk in remaining 1 cup broth until mixture is smooth; add mixture to soup base; cover and simmer over medium-low heat 20 minutes.
- Taste and adjust seasonings.
- Strain through a fine-mesh sieve or cheesecloth; discard solids and return broth to pot.
- To make snapper, heat water to boil in a medium-sized saucepan over medium-high heat; add onions and celery; blanch until soft, about 3 minutes.
- Remove with a slotted spoon and add to broth.
- Boil fish in the same water until cooked through.
- Remove fish from water; flake very finely with a fork.
- Stir snapper and sherry, if desired, into soup base; heat through.
Tips:
- Use the freshest red snapper possible. This will ensure that the soup is flavorful and delicious.
- Don't overcook the fish. Red snapper is a delicate fish, so it's important to cook it just until it is cooked through. Overcooking will make the fish tough and dry.
- Use a variety of vegetables in the soup. This will add flavor and texture to the soup. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
- Season the soup to taste. This will help to bring out the flavors of the fish and vegetables.
- Serve the soup immediately. Red snapper soup is best enjoyed when it is hot and fresh.
Conclusion:
Red snapper soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover red snapper. With its delicate flavor and variety of vegetables, red snapper soup is a surefire hit with the whole family.
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