Prepared by Chef Stan Frankenthaler, chef/owner of Salamander, Cambridge, Massachusetts.
Recipe Yield:
8 servings
Recipe Ingredient Details:
SOUP:
2 medium onions (diced)
1 head fennel (diced)
2 carrots (peeled and diced)
6 cloves garlic (minced)
1 thumb ginger (minced)
2 tablespoons olive oil
1 tablespoon organic tomato paste
1 teaspoon coriander seed (toasted and cracked)
2 28-ounce cans organic diced tomatoes
6 cups vegetable stock
2 teaspoons kosher salt
1 teaspoon pepper
TILAPIA:
8 4-ounce portions tilapia fillets
1 tablespoon coriander seed (toasted and cracked)
1 teaspoon cumin seed ( toasted and cracked)
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
Recipe Instructions:
Heat a heavy soup pot over medium heat and lightly caramelize the vegetables, ginger and garlic in olive oil.
Add remaining ingredients and bring to a boil. Simmer until all vegetables are tender, and season with salt and pepper.
Roll tilapia fillets in toasted spices, salt and pepper.
Heat saute pan over medium-high burner, add oil and cook fish fillets. Cook approximately 1 1/2 minutes each side (or, grill tilapia over medium-high heat).
Ladle soup into warm, flat soup plates.
"Float" fillet in center and garnish with herb sprigs such as cilantro or basil.
Thu, 2012-12-27 09:00
