This recipe was designed for our healthcare market, it is a healthy plate with low sodium and delicious flavours.
Recipe Yield: 50 servings
Serving Size: ¾ cup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
250 mL Olive oil
600 g Onion, diced
520 g Red pepper, diced
39 g Garlic cloves, minced
15 mL Ground cumin
15 mL Smoked paprika
15 mL Crushed red pepper flakes
15 mL Each Salt and Pepper
250 mL Tomato paste
5 L Sodium-reduced vegetable broth
3 cans Stewed tomatoes, crushed (796 mL each)
2.3 kg Toppits Blue Cod Fillets IQF, Skinless and Boneless, 4 oz (CODB4Q10)
50 slices Crusty Italian Bread (50 g each)
60 g Fresh parsley, finely chopped
Heat oil in large stock pot set over medium heat; cook onion, red pepper, garlic, cumin, smoked paprika, red pepper flakes, salt and pepper for 8 to 10 minutes or until softened.
Stir in tomato paste; cook for 1 minute. Stir in broth and tomatoes; bring to boil. Reduce heat to low; simmer for 20 to 25 minutes or until fragrant and flavours are blended.
Stir in fish; cook for 10 to 12 minutes or until fish is just cooked through. Hold for service.
Grill bread slices for 30 to 60 seconds per side or until grill marked and toasted.
For each serving: Serve 3/4 cup (175 mL) soup. Sprinkle with teaspoonful of parsley. Serve with slice of bread.
Tip: Brush bread with teaspoonful of olive oil before grilling if desired.