• 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
  • 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

Roasted Tomato Soup with Seared Tilapia Fillet

Delicious Living Staff
  • Serves: 8 people

Prepared by Chef Stan Frankenthaler, chef/owner of Salamander, Cambridge, Massachusetts.

  1. Heat a heavy soup pot over medium heat and lightly caramelize the vegetables, ginger and garlic in olive oil.
  2. Add remaining ingredients and bring to a boil. Simmer until all vegetables are tender, and season with salt and pepper.
  3. Roll tilapia fillets in toasted spices, salt and pepper.
  4. 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).
  5. Ladle soup into warm, flat soup plates.
  6. "Float" fillet in center and garnish with herb sprigs such as cilantro or basil.
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