Seared Spiced Fish with Carrot Purée

Instructions

1. 1

   In a large pot, bring the chicken broth to a boil with the carrots, celery, shallot and garlic. Let simmer for 20 to 25 minutes, or until the carrots are tender.

2. 2

   In a food processor or with an immersion blender, purée the vegetables and butter until smooth. Season with salt and pepper. Keep warm.