Go Back
–+ servings
Print

Roasted Tomato Soup with Seared Tilapia Fillet

Servings 8 people

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.