Prepared by Chef Stan Frankenthaler, chef/owner of Salamander, Cambridge, Massachusetts.
Roasted Tomato Soup with Seared Tilapia Fillet
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Ingredients
- 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
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.
