Seared Spiced Fish with Carrot Purée | RICARDO

Ingredients

• 3 1/2 cups (400 g) carrot slices
• 1 stalk celery, chopped
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 1/4 cups (310 ml) chicken broth
• 2 tbsp (30 ml) butter
• 1 tbsp (15 ml) sweet paprika
• 1 tbsp (15 ml) garlic powder
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) celery salt
• 1 pinch cayenne pepper
• 1 1/2 lb (675 g) firm white fish (cod, halibut, etc.), cut into 4 steaks
• 8 cups (225 g) Swiss chard, blanched for 3 minutes in salted boiling water
• Salt and pepper