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Cajun and Creole   -   Bronzed Tilapia And Portobello Soup   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 2 1/2 Teaspoons Salt
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Paprika
  • 1 Teaspoon Basil
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1/2 Teaspoon Cayenne
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Thyme
  • 1/2 Teaspoon Oregano
  • 1/4 Teaspoon Ground Cloves
  • 3 Medium Tilapia Fillets
  • 2 Tablespoons Olive Oil
  • 1 Large Onion -- Chopped
  • 3 Stalks Celery -- Chopped
  • 2 Medium Parsnip -- Chopped
  • 3 Tablespoons Flour
  • 6 Cups Seafood Stock Or Chicken
  • 16 Ounces Portobello Mushrooms -- Chopped
  • 1 Large Bell Pepper -- Chopped
Directions Combine seasoning mixture in small bowl. Sprinkle fish with seasoning mix. Saute fish for 4 minutes on both sides in oil. Remove, flake and set aside. Add onions, celery, parsnips and remaining seasoning mix to the pot and saute for 10 minutes. Add flour and saute for 2 minutes. Add stock and simmer for 8 minutes. Add mushrooms and peppers, simmer for 15 minutes. Add fish and simmer for 2 minutes. Serve
Serves 4
Time to Make 0:00



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