Manhattan Fish Chowder

Name: Manhattan Fish Chowder
Yield: serves 6 as a main course
Ingredients: 4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces; 1 large onion, finely chopped; 2 carrots, halved lengthwise and thinly sliced crosswise; Coarse salt and freshly ground pepper; 1 can (28 ounces) whole peeled tomatoes in juice; 2 cups clam juice (16 ounces); 1 1/2 cups water; 2 russet potatoes (about 1 pound), peeled and cut into 2-inch chunks; 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried); 1 pound skinless tilapia fillets, cut into 2-inch pieces

December 22, 2011

Pieces of tilapia are added to this tomato-based chowder in the final minutes of simmering; the fish cooks quickly without breaking apart. Other flaky white fish, such as flounder, sole, or halibut, could be used instead. Serve the soup with soda crackers.

Recipe information

Yield
serves 6 as a main course

Ingredients

4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces

1 large onion, finely chopped

2 carrots, halved lengthwise and thinly sliced crosswise

Coarse salt and freshly ground pepper

1 can (28 ounces) whole peeled tomatoes in juice

2 cups clam juice (16 ounces)

1 1/2 cups water

2 russet potatoes (about 1 pound), peeled and cut into 2-inch chunks

2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)

1 pound skinless tilapia fillets, cut into 2-inch pieces

Preparation

Step 1
In a large pot, cook bacon over medium-low heat until browned and crisp, stirring occasionally, 8 to 10 minutes. Spoon off all but 1 tablespoon rendered fat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Step 2
Break up tomatoes with kitchen shears (see page 361) or your hands, then add to pan along with their juice. Add clam juice and the water; bring to a boil. Add potatoes and thyme; reduce heat to a simmer. Cook (uncovered) until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 15 to 20 minutes.
Step 3
Add tilapia; cover, and cook until the fish is opaque, about 3 minutes. Season with salt and pepper. To serve, ladle soup into bowls.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsChowder Soup Soup/Stew Bacon Cured Meat Meat Canned Tomato Tomato Vegetable Russet Potato Potato Root Vegetable Tilapia Fish Seafood Main Dinner Nut Free Dairy Free Gluten Free Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes