TLC Cooking "Emeril's Fish Soup With Garbanzo Beans (Video)"

Emeril's Fish Soup With Garbanzo Beans

YIELD 4 to 6 servings

INGREDIENTS

1/2 cup	onion, diced
1/2 cup	carrot, diced
1/2 cup	celery, diced
1 cup	green bell pepper, chopped
8 cups	Fish Stock, clam broth or vegetable stock
1 cup	Green Beans, cut into 1-inch pieces
4	scallions, chopped, white and green part
1	large Idaho potato, diced
1 tablespoon	garlic, minced
2 cans	garbanzo beans, drained
2 tablespoon	cilantro, chopped
2	tilapia filets, diced

PREPARATION:

In a Dutch oven, sauté onion, carrot and celery until soft, about 3 minutes. Add the green pepper and sauté an additional 2 minutes. Add the fish stock, green beans, scallions, potatoes, garlic and garbanzo beans. Simmer for about 15 minutes, or until vegetables are cooked through. Add the cilantro and the diced tilapia. Simmer until fish is cooked through, about 5 minutes
Serve hot with crusty bread or Panzanella Salad.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
This recipe was featured on the Fishing on a Budget Episode of Emeril Green.
Learn more about sustainable food choices with our Eat Green Guide.

This recipe appears in: Soups

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