Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.96 Kcal (1666 kJ) | ||
| Calories from fat | 122.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.65g | 21% | |
|---|---|---|---|
| Cholesterol | 29.03mg | 10% | |
| Sodium | 1393.98mg | 58% | |
| Potassium | 843.71mg | 18% | |
| Total Carbs | 41.76g | 14% | |
| Sugars | 9.02g | 36% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 15.54g | 31% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 9.1mg | 51% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 94.76 Kcal (397 kJ) | ||
| Calories from fat | 29.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 21% | |
|---|---|---|---|
| Cholesterol | 6.91mg | 10% | |
| Sodium | 331.93mg | 58% | |
| Potassium | 200.9mg | 18% | |
| Total Carbs | 9.94g | 14% | |
| Sugars | 2.15g | 36% | |
| Dietary Fiber | 1.22g | 20% | |
| Protein | 3.7g | 31% | |
| Vitamin C | 6.4mg | 45% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 2.2mg | 51% | |
| Calcium | 21.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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