Name: Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale
Ingredients: Canola oil for frying; 1 pound button mushrooms; 3 cloves garlic; 3 sprigs fresh thyme; 1 yellow onion halved and sliced very thinly; ½ teaspoon paprika; 1 teaspoon Creole seasoning; 1½ cups all-purpose flour; Kosher salt and freshly ground black pepper; 1 cup onions, chopped; 4 cups cold water; 2 pounds cremini mushrooms, washed, trimmed, and quartered; ¼ cup grape seed oil; ½ teaspoon cumin; ½ teaspoon cinnamon; kosher salt and fresh ground black pepper; ½ teaspoon grated nutmeg; Kosher salt freshly ground pepper; 1 tablespoon grape seed oil; Four 6-ounce skinless fillets of sea bass; Kosher salt fresh ground pepper; 4 cups kale, stems removed and chopped; 4 cups chicken broth; 2 teaspoons maple syrup; 2 tablespoons coconut oil; 2 sweet potatoes, peeled and cut into ½-inch cubes; 2 cups quinoa; 2 cloves garlic, minced; ½ small onion, diced; 3 tablespoons grape seed oil

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale

Ingredients

For Quinoa

Method

Sweet potatoes

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