The ultimate comfort food, tomato bisque, becomes a rich and satisfying meal with the addition of barramundi and some low carb cheesy garlic bread. This post is sponsored by NoshOnIt Publisher Partner Program.
Here we are, not even one full week into spring and I’ve got a miserable cold. Deep, wracking cough, itchy stuffed nose, full body aches, the works. But since I made it through an unequivocally harsh winter with nary a sniffle, I’d say that’s not too bad. Not when you have three school age kids who bring home every germ and bug that enters the town limits. In fact, we all came through this winter relatively unscathed. Shocking when the snow piled up almost weekly and the bitter chill sent our heating bill into the stratosphere. Thank goodness we’re finally on this side of it. I don’t expect to see buds popping quite yet but it is officially spring and I am grateful.
That said, a wicked cold like this one can make me curtail my plans for everything. When I take on assignments and figure out my editorial calendar, I assume full health and all the energy that comes with it. So my intention for this post highlighting barramundi was definitely more grand in scale. If you haven’t seen my other barramundi posts, I definitely recommend them. Barramundi is a versatile white fish that is sustainably farmed in an environmentally friendly way, and still maintains high levels of Omega 3s. Wins all around. I’ve made it simply by grilling it (on my panini press, since my real grill was deep in snow at the time) and I’ve turned it into some of the best fish cakes I have ever eaten. And for my next trick, I was planning on making cioppino, the Italian seafood stew that includes clams, mussels, shrimp and fish in a tomato based broth.
Sounds pretty good, right? Except that this cold hit and I wanted comfort food. I wanted a thick, creamy soup with enough kick that I could taste it through this stuffy nose. And I wanted it to be easy with a capital E. Cioppino is actually pretty easy but just going out and buying the fresh shellfish seemed like a lot of work to my aching body. So I decided to scale back my plans and make the ultimate comfort soup…tomato. In this case, a rich, flavorful tomato bisque with a kick of spice and some heavy whipping cream. Then I simply skinned and chopped my barramundi and tossed it in at the end to simmer for 10 minutes. To my delight, the whole thing came together perfectly. Full of flavour and the barramundi became fall-apart tender in the soup.
I also decided that I wanted garlic bread to dip into my soup. Tomato soup is just not the same without something bready to dip into it. I took my low carb panini bread recipe and halved it, then rolled it out a bit thinner than the original. I brushed it with some garlic butter, sprinkled it with cheese and baked it. It made the perfect little bread dippers for my tomato bisque. And even though I’d really still like to try making cioppino, I think this was the right recipe to bring you as we stand on the edge of spring. May you be cold-free until next winter!
Disclosure: This post was sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer. All opinions, thoughts, recipes, photography, random tangents and incoherent ramblings are my own.