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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
Method:
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.
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