Philadelphia Snapper Soup Recipe
Ingredients
| Meat | 2 Pound, Defrosted | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Lean salt pork - 1/2 pound , trimmed of all rind, the pork cut into 1/4-inch dice | ||
| Onions | 1 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), finely chopped | |
| Carrot | 1/2 Cup (16 tbs), finely chopped | |
| Garlic | 1 Teaspoon, finely chopped | |
| Beef Stock | 1 Quart | |
| Tomato Paste | 2 Tablespoon | |
| Bay leaf - 1 medium-sized , finely crumbled | ||
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Water | 1 Cup (16 tbs) | |
| Madeira | 2 Tablespoon | |
Directions
MAKING
1 Using paper towels, pat the snapper meat completely dry.
2 In a paper bag, combine the flour, salt and pepper.
3 Add in the snapper pieces and shake vigorously to coat evenly.
4 Remove the meat from the bag and shake off the excess flour.
MAKING
5 In a heavy 4- to 5-quart casserole, fry the pork dice over moderate heat until it is crisp and brown.
6 Transfer the dice to paper towels to drain.
7 In the fat remaining in the pan, brown the snapper 4 or 5 pieces at a time
8 Turn the pieces frequently with a slotted spoon.
9 Transfer the browned pieces to a plate.
10 Pour off all but about 3 tablespoons of the fat from the pan.
11 Add in the onions, celery, carrot and garlic.
12 Stir over moderate heat until the vegetables are soft but not brown.
13 Stir in the beef stock, tomato paste, bay leaf, thyme and reserved pork bits.
14 Bring to a boil over high heat.
15 Add in the snapper and the liquid that has accumulated around it.
16 Lower the heat and simmer partially covered for 2 hours.
17 Keep the soup at a gentle simmer and add up to 1 cup of water if needed.
18 Stir in the Madeira,and correct the seasoning.
SERVING
19 Serve the snapper soup from a heated tureen.
1 Using paper towels, pat the snapper meat completely dry.
2 In a paper bag, combine the flour, salt and pepper.
3 Add in the snapper pieces and shake vigorously to coat evenly.
4 Remove the meat from the bag and shake off the excess flour.
MAKING
5 In a heavy 4- to 5-quart casserole, fry the pork dice over moderate heat until it is crisp and brown.
6 Transfer the dice to paper towels to drain.
7 In the fat remaining in the pan, brown the snapper 4 or 5 pieces at a time
8 Turn the pieces frequently with a slotted spoon.
9 Transfer the browned pieces to a plate.
10 Pour off all but about 3 tablespoons of the fat from the pan.
11 Add in the onions, celery, carrot and garlic.
12 Stir over moderate heat until the vegetables are soft but not brown.
13 Stir in the beef stock, tomato paste, bay leaf, thyme and reserved pork bits.
14 Bring to a boil over high heat.
15 Add in the snapper and the liquid that has accumulated around it.
16 Lower the heat and simmer partially covered for 2 hours.
17 Keep the soup at a gentle simmer and add up to 1 cup of water if needed.
18 Stir in the Madeira,and correct the seasoning.
SERVING
19 Serve the snapper soup from a heated tureen.
Chef
