I can’t think of a better name! It’s really more like tilapia cauliflower or leftovers and tilapia. See? If you have a better name, leave it in comments 🙂
I’ve got a cold / flu / lupus-flare going on, so I’ve been a mess. Yesterday, I had to prepare work lunches. Since I’m not 100%, I wanted to do something easy. Soup can be easy. Soup made from leftovers is even easier.
I had some frozen turkey stock I’d prepared long ago, frozen tilapia fillets and some cauliflower and carrots that I wanted to use.
I put about 2T EVOO in the bottom of a stainless steel, heavy-bottomed skillet. I put the heat on lowest setting (“simmer”) and added pearl onions (lazy-bones–they’re pre-cleaned!) and one clove garlic (love garlic but have been avoiding since it’s red-listed for people with lupus–one clove for an entire pot of soup can’t be that bad!).
I sautéed them, then added to it pre-steamed cauliflower and carrots and one boiled and peeled potato, sliced thinly (again, these are leftovers). I stirred them and increased the heat. I then took about 1t of cornstarch (prior to be gluten-free, I’d have used flour) and mixed it in into about 1/2C cold stock. I put it into the pan with the vegetables and stirred (hoping to thicken into a sauce). To my dismay, it didn’t thicken (I tried a second go and it also failed).
Since it’s soup anyway, I said “never mind” and added the rest of the stock (about 3C), stirred well, then raised the heat to a boil. While it was heating, I cut the thawed tilapia fillets in half, then strips across. I added them to the boiling stock, turned off the burner and stirred. As the outsides and edges turned white, I removed the pan from the burner. A couple of minutes later, I ensured the fish was done (looked white and then broke one piece to check for “flaking”). It was done.
I’m new to cornstarch as gluten-free thickener. I knew to pre-mix it in cold fluid, so no lumps but it didn’t discernibly thicken! It’s quite delicious, though. 🙂
Because of the potato and cauliflower, the soup could easily have been cooled (for safety), food-processed to “creaminess” (the potato starches would provide a thickness/ smoothness) and then heated again to cook the fish. I didn’t feel like all that — it tastes the same anyway…
(measurements are estimates*)
- 2 frozen fillets of tilapia
- 3C turkey stock
- 3C cauliflower and carrots (total)
- 1 boiled & peeled potato
- 1/2C onion
- 1 clove garlic
- 2T EVOO
- 2t (heaping) cornstarch (although it didn’t seem to do anything for me!)