A simple yet comforting spin on tomato bisque with smoky cod.
Ingredients: Serves Two
12oz Wild Alaskan Cod 1 cup Crushed Tomato 1 cup Chopped Red Bell Pepper 2 tbsp Olive Oil 2 cups Chicken Stock 2 tbsp Smoked Paprika 2 tbsp Grass-Fed Butter 2oz Grated Parmesan
Place 1 cup crushed tomato, 1 cup chopped red bell pepper and 2 cups of chicken stock in medium sauce pan. Cook on medium heat until the bell pepper is tender. Season with salt, pepper, garlic and onion powder. Pour all ingredients into a blender with 2 tbsp of butter and blend until smooth.
Coat cod with 2 tbsp of olive oil and salt, pepper and smoked paprika. Cook cod in air-fryer for 10 minutes at 350 degrees.
Pour half of the bisque into a shallow bowl and place half of the cod in the middle. Finish the dish with 1oz of grated parmesan and dry parsley.
Nutrition Information: Per Serving
Calories: 550 Net Carbs: 8 Fat: 40 Protein: 56
*Nutritional values may vary depending on ingredients.