Braised Tomato and Leek Soup with Regal Springs Tilapia
Tilapia and soup have one great thing in common: there’s a recipe out there for everyone, regardless of your preference or dietary restrictions. With winter weather promising to hang around for the next little while, there’s no better time to try out this hearty and delicious Tilapia soup.
8 lake raised tilapia Portions
2.5 lbs Roma tomatoes stems removed
4 Leeks washed and cut into 2 inch pieces
8 Garlic Cloves roasted in skin
½ cup dry white wine
2 tablespoons fresh oregano
5 Cups seafood stock
Fresh basil for Garnish
Salt and pepper to taste
Roasting the Garlic:
In a small oven safe dish place garlic in aluminum foil purse and drizzle with EVOO salt and pepper. Cook in 375 degree oven for about 15-20 minutes or until soft. Remove from oven and allow to cool.
Making the tomato and leeks:
Ina oven safe large Sautee pan coated with olive oil add the tomatoes and leeks with S&P over medium/hi heat. Allow leeks to gain a little color and tomato to soften. Next add the white wine and allow to reduce by 50% then add the oregano. Add one cup of the stock and place in 375-degree oven for 45 minutes.
To make the soup:
In a medium stock pot add the remaining 4 cups of stock S&P and bring to a simmer. Add the contents of the Sautee pan to the stock. With and immersion blender pulse until desired consistency is reached. I like to leave it a little chunky. At this point you may cook the fish and serve the soup, or store this for service in the refrigerator. The soup tends to taste even better if it sits overnight.
To the plate:
You will need to cook the tilapia portions. I like to roast them in the oven with S&P and olive oil for about 15 minutes at 400. In a wide bowl place one tilapia portion on the bottom of bowl. Ladle warm soup over the tilapia and garnish with fresh basil.