Roasted Tomato Soup with Seared Tilapia Fillet
  • SOUP:
  • 2medium onionsdiced
  • 1head fenneldiced
  • 2 carrotspeeled and diced
  • 6cloves garlicminced
  • 1thumb gingerminced
  • 2 tablespoons olive oil
  • 1tablespoon organic tomato paste
  • 1teaspoon coriander seedtoasted and cracked
  • 228-ounce cans organic diced tomatoes
  • 6cups vegetable stock
  • 2teaspoons kosher salt
  • 1teaspoon pepper
  • 84-ounce portions tilapia fillets
  • 1tablespoon coriander seedtoasted and cracked
  • 1teaspoon cumin seedtoasted and cracked
  • 1teaspoon kosher salt
  • 1teaspoon black pepper
  • 1tablespoon olive oil
  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.