Spicy Tomato Barramundi Bisque and Cheesy Garlic Flatbread

The ultimate comfort food, tomato bisque, becomes a rich and satisfying meal with the addition of barramundi and some low carb cheesy garlic bread.
Servings 10 servings


Tomato Barramundi Bisque:

  • 2 tbsp butter
  • 1/2 onion finely chopped
  • 3/4 tsp kosher salt
  • 4 garlic cloves finely chopped
  • 1/2 tsp red pepper flakes
  • 1/4 tsp chipotle powder or chili powder
  • 1/2 tsp black pepper
  • 1/2 cup white wine
  • 4 cups chicken broth preferably homemade
  • 1 28- ounce can crushed tomatoes
  • 1 & 1/2 lbs barramundi filets skinned and chopped into 1/2 inch chunks
  • 1 cup heavy whipping cream

Cheesy Garlic Flatbread:

  • 1/2 recipe l Low Carb Panini Bread
  • 2 tbsp butter melted
  • 3 cloves garlic minced or crushed
  • 1/2 tsp kosher salt
  • 3/4 cup shredded cheddar cheese


Tomato Barramundi Bisque:

  1. In a large pot over medium heat, melt butter until just frothing.
  2. Add onion and salt and cook, stirring frequently, until onions are translucent.
  3. Add garlic, pepper flakes, chipotle powder and pepper and cook until fragrant, about 1 minute.
  4. Stir in white wine and cook until liquid is reduced by at least half.
  5. Add broth and crushed tomatoes and bring to a boil. Reduce heat and simmer 10 minutes. (At this point, bisque can be chilled and set aside for up to 24 hours if you are trying to make it ahead of time. Bring bisque back to a simmer before continuing.)
  6. Add fish chunks and let simmer 10 more minutes, until fish is cooked through but still tender.
  7. Stir in heavy cream, season with additional salt and pepper if desired, and serve.

Cheesy Garlic Flatbread:

  1. Preheat oven to 325F.
  2. Prepare a half recipe of low carb panini bread dough and roll out between pieces of parchment paper to a thickness of about 1/2 inch.
  3. Remove top piece of parchment and transfer bread still on bottom parchment to a large cookie sheet.
  4. Combine melted butter, garlic and salt in a small bowl and brush over bread dough.
  5. Sprinkle with cheese and bake about 15 minutes, until cheese is melted and beginning to brown.
  6. Remove and let cool about 10 minutes before cutting.

Recipe Notes

Serves 10 when eaten together as a meal (soup and bread).

Per serving for bisque: 235 Calories; 13g Fat (50.3% calories from fat); 21g Protein; 8g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 542mg Sodium. Total NET CARBS = 6 g.

Per serving for bread: 222 Calories; 18g Fat (71.5% calories from fat); 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 330mg Sodium. Total NET CARBS = 3 g.