Spicy Cabbage Soup W/ Tilapia

With Tilapia
Photography by Lauren Williams

Today’s guest post comes to us from Lauren Williams of Los Angeles.  It’s for a delicious looking Spicy Cabbage Soup with Tilapia.  It has 2 of my favorite ingredients, Tilapia and Serranno Peppers.  I look forward to trying this out! Thanks Lauren, and I’d love to receive more guest posts from all of you awesome readers out there!

I can’t think of a better way to spend a cold, rainy day than making soup. Toss on some music or your favorite podcast and chop your cares away.

INGREDIENTS – SOUP

  • 6oz Can Tomato Paste
  • 1qt Veggie Broth
  • 1qt Low Sodium or No Salt Added Chicken Stock
  • 2 1/2 – 3 Cups Water
  • Mrs. Dash (low sodium version) or Seasoned Pepper and Salt to Taste
  • 2 Tbsp Lemon Juice
  • 1 Large Sweet Yellow Onion – Diced
  • 8 Cloves Garlic – Minced
  • 1 Jalapeno Pepper – Minced
  • 1 Serrano Pepper – Minced
  • 12oz Can Diced Tomatoes
  • 8 Baby Gold Potatoes
  • 1 Pkg Wild Rice (I use Mahatma with the seasonings)
  • 1 Head Cabbage – Cored & Chopped

INGREDIENTS – TILAPIA

  • 5-6 Tilapia Fillets
  • 1/2 Cup of Flour
  • 2 Tbsp Lemon Pepper
  • 2 Tbsp Paprika
  • Salt
  • Black Pepper
  • 2 Tbsp Butter
  • Olive Oil

 

RECIPE

  1. Pour in broth, stock, and water into slow cooker and set temperature to high
  2. Once liquids are warm, Stir in 6oz can of tomato paste
  3. Season to taste
  4. Let simmer for a 1/2 hour
  5. Add in tomatoes, potatoes, garlic, onions, peppers, and wild rice
  6. Simmer for 30 mins or until potatoes and rice are cooked
  7. Add in chopped cabbage and simmer until limp and potatoes/rice are cooked
  8. Combine flour, lemon pepper, paprika, salt, and pepper
  9. Coat tilapia fillets in flour
  10. Cook in two batches
  11. Melt 1 of the 2 tbsp of butter and coat the bottom of the pan in olive oil
  12. Knock off excess flour and sear 2-3 fillets at a time at 3-4 min per side
  13. Repeat process with 2nd batch, melting in the remaining butter
  14. Place fillets in a paper towel lined dish and let cool
  15. Chunk up and add to soup once finished
  16. Serve garnished with cilantro and chopped green onions
This soup was a bit of an experiment as I don’t usually prepare it spicy or with fish. I wanted a hearty, healthier meal after being bogged down with take-out the last few days. The fish was a pleasant alternative to the usual beef or chicken, while the spicy aspects complimented the lemon and the sweetness of the potatoes and onions. All in all, a perfectly filling end to a cold and rainy day!
PS- The fish is REALLY good on its own as well! Make some extra fillets, side with rice, Sriracha sauce and steamed veggies and you’ve got yourself a meal! Its a meal within a meal… OOOOOOooooOOOOoo!
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