Manhattan Fish Chowder

By katecar

Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.

Note: Tilapia fillets have one thick side and one thinner side. To cut tilapia, halve the fillets along the center line before cutting them into chunks.

Prep: 45 minutes
Total: 1 hour

Ingredients

• 4 slices bacon
• 1 large onion
• finely chopped
• 2 medium carrots, halved lengthwise and thinly sliced crosswise
• 28 oz plum tomatoes
• 16 oz clam juice
• 2 medium baking potatoes
• 1/2 tsp dried thyme
• 1 lb skinless tilapia fillets, cut into 2-inch chunks
• salt and pepper

Details

Servings 6

Preparation

Step 1

1.In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil.

2.Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.

3.Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into six soup bowls; serve immediately.