LIGHT & TASTY TILAPIA SOUP

LIGHT & TASTY TILAPIA SOUP image

Yield 2 large bowls

Number Of Ingredients 12

1 large garlic clove (minced)
1 large yellow onion (1/2 chopped, 1/4 slivered)
1 large carrot (chopped)
1 large celery stalk (chopped)
1 cup mini portabellos (sliced)
1.5 tbsp canola oil
1/2 tsp coarse ground black pepper
1/2 tsp coarse ground sea salt
1 tbsp white flour
1 32 oz. carton chicken broth
1 bottle Budweiser, room temperature (will use half bottle)
2 4 oz. tilapia filets (frozen, unseasoned); 8 oz of other mild white fish, such as halibut, may be substituted if tilapia is not available.

Steps:

If tilapia is frozen, place in bowl of lukewarm water and set aside to thaw. Pour oil into saucepan (3+ quart capacity) over medium-high heat. Add minced garlic and let simmer. Before garlic starts to brown, add chopped onion. Mix garlic and onion. Spread mixture evenly, covering whole surface of saucepan. Let simmer for 2 min., stirring to prevent carmelizing. Add carrots and celery, and sprinkle pepper over vegetables. Mix thoroughly. Spread vegetables evenly over surface and let cook for 2 min., stirring occasionally. Sprinkle flour evenly over onion/carrot/celery mixture. Mix well, and keep stirring continuously for 2 min. Slowly pour 1/2 bottle of Budweiser while whisking into vegetables. Slowly pour in chicken stock while continuing to whisk. Add sea salt and whisk again. Bring to a boil over high heat, whisking occasionally. Once boiling, reduce heat to medium. Add 1/4 slivered onion and sliced portabellos. Cut raw tilapia into bite-sized pieces. Carefully drop tilapia into soup and stir occasionally. Once soup begins to boil again, turn heat to low. Let simmer for 45 min. Ladle into two soup bowls and enjoy!