side up. Turn and continue cooking for one minute. Remove
from pan and place in baking dish. Cover and place in oven
to keep warm.
Pour the remaining tablespoon of oil into pan. Add
mushrooms and cook for five minutes. Stir in shallot and
continue cooking for one minute. Place carrots, zucchini,
and tomatoes into pan and cook for two minutes, stirring
once to brown evenly. Pour in broth. Turn heat to high and
bring to boil. Cover, reduce heat, and simmer for twenty
minutes.
Pour soup into bowls and top with fish. Garnish with
parsley, lemon wedges, and cayenne pepper.