Dinner · 90 min · cajun

Creole Snapper Soup

This is the kind of Cajun dinner you’ll make on repeat — snapper or firm white fish and flour, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Snapper or firm white fish
• 1/3 cup Flour
• 1/3 cup Butter
• 1 Yellow onion
• 2 ribs Celery
• 1 Carrot
• 4 cloves Garlic
• 8 cups Fish stock
• 2 tbsp Tomato paste
• 1/2 cup Dry sherry
• 2 Bay leaves
• 2 Hard-boiled eggs

Steps

1. Make a light roux with the butter and flour, cooking 6 minutes to pale gold. Add the onion, celery, carrot, and garlic; cook 8 minutes.
2. Stir in the tomato paste and cook 2 minutes, then whisk in the stock and sherry with the bay leaves. Simmer 30 minutes.
3. Add the fish in large chunks and poach gently 10 minutes until it flakes. Do not stir hard — the chunks should stay proud.
4. Fish out the bay leaves. Mash a few pieces of fish into the broth to give it body, then taste for salt and lemon.
5. Ladle into bowls and garnish each with chopped hard-boiled egg, the old Creole touch.

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