Bronzed Tilapia & Portobello Soup
Makes about 8 cups
Seasoning Mix
3 tablespoons Chef Paul Prudhomme's Poultry Magic
1/4 teaspoon ground cloves
Three 6-ounce tilapia fillets
2 tablespoons plus 2 teaspoons vegetable oil, in all
3 tablespoons unsalted butter, in all
1-1/2 cups chopped onions, in all
1-1/2 cups chopped celery, in all
2 cups parsnips, peeled and cut into 1/2-inch pieces
3 tablespoons all-purpose flour
4 to 6 cups (see note above) rich seafood or shrimp stock
2 cups Portobello mushrooms, cut into 1/4-inch pieces
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
Combine the seasoning mix ingredients in a small bowl.
Trim any remaining bits of skin from the tilapia fillets. Rub the fillets lightly on both sides with 2 teaspoons of the vegetable oil, and sprinkle one side of the fillets with 2 teaspoons of the seasoning mix.
Place a 14-inch nonstick skillet over high heat until the pan is very hot, about 4 minutes. Place the fillets in the pan, seasoned side down. Sprinkle the remaining sides evenly with 2 teaspoons of the seasoning mix.
Cook, turning once, until the fillets are just cooked through, about 2 to 3 minutes per side. The fish is cooked when the flesh flakes away easily. Transfer the fillets to a large plate and with a fork gently break the meat into bite-size pieces. Set aside.
Place a 5-quart pot over high heat and add the remaining 2 tablespoons of vegetable oil and 2 tablespoons of the butter. When the butter melts and sizzles, add 1 cup of the onions, 1 cup of the celery, the parsnips, and the remaining seasoning mix. Cover and cook, uncovering every 2 minutes to
stir, for 10 minutes, then uncover and stir in the flour until the white is no longer visible. If the mixture sticks hard on the bottom, add a little stock and scrape to loosen it. Add the remaining 1 tablespoon of butter and stir until the butter melts and is incorporated. Cover and cook
until the vegetables stick hard to the bottom of the pot, about 4 minutes. Stir and scrape the bottom of the pot, then add 4 cups of stock and scrape until all the brown bits are loosened from the bottom of the pot. Re-cover and cook for 8 minutes. At this stage, the front flavor is moderately
salty, with light flavors from the flour underneath. The middle taste is the bell pepper flavor, sweetness from the parsnips, and the light herb and spice flavors which linger into the final taste. Add the mushrooms, all the bell peppers, and the remaining onions and celery. Stir well and
continue to cook until the mixture boils rapidly, about 6 to 8 minutes.
Copyright 1995 by Paul Prudhomme
