This unique recipe combines fish with a flavorful soup to warm you up on a chilly day. Enjoy with your favorite Paleo salad (see chapter 9) for a vitamin- and protein-packed meal.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 4 4-ounce barramundi (sea bass) fillets
• ½ cup chopped oyster mushrooms
• 1 medium shallot, chopped
• 2 large carrots, chopped into 1-inch pieces
• 2 large zucchini, chopped into 1-inch pieces
• 2 plum tomatoes, seeded and chopped
• 2 cups Chicken Broth (page 193)
• 2 tablespoons chopped fresh parsley
• 4 lemon wedges
• Cayenne pepper, to taste
1. Preheat oven to 160 degrees.
2. Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add fish and cook for three minutes, skin side up. Turn and continue cooking for one minute. Remove from pan and place in baking dish. Cover and place in oven to keep warm.
3. Pour the remaining tablespoon of oil into pan. Add mushrooms and cook for five minutes. Stir in shallot and continue cooking for one minute. Place carrots, zucchini, and tomatoes into pan and cook for two minutes, stirring once to brown evenly. Pour in broth. Turn heat to high and bring to boil. Cover, reduce heat, and simmer for twenty minutes.
4. Pour soup into bowls and top with fish. Garnish with parsley, lemon wedges, and cayenne pepper.
