No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Manhattan Fish Chowder

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

  • Prep:
  • Total Time:
  • Servings: 6
Manhattan Fish Chowder

Source: Everyday Food, January/February 2006

Ingredients

  • 4 slices bacon, cut crosswise into 1/2-inch pieces
  • 1 large onion, finely chopped
  • 2 medium carrots, halved lengthwise and thinly sliced crosswise (1 cup)
  • 1 can (28 ounces) plum tomatoes in juice
  • 2 bottles (8 ounces each) clam juice
  • 2 medium baking potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks
  • 1/2 teaspoon dried thyme
  • 1 pound skinless tilapia fillets, cut into 2-inch chunks
  • Coarse salt and ground pepper

Directions

  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.

Cook's 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.

Reviews (4)

  • chieko_abq 28 Nov, 2010

    I don't like tilapia because it's a garbage fish (farm-raised in nasty conditions). Substitute any white fish, even a can of high-quality salmon, the kind with just meat, no bones. I'm sure Martha would never use tilapia for herself.

  • Sheryll 29 Sep, 2010

    I don't care for clam juice and it is just expensive, so I use chicken broth. Instead of a pound of Tilapia, I prefer to use a small can of lump crapmeat and few shrimp and some flash frozen Pollock. About 6 oz of each of the three.

  • jennifermaried 17 Jun, 2010

    Awesome recipe. I like to use unpeeled red skin potatoes or white beans in place of the peeled baking potatoes. Thick-cut bacon works best, and it's great with Tabasco!

  • lcrick 30 Mar, 2008

    This dish tasted so wonderful and was perfect to serve on a colder day along with toasted italian bread. We love to eat tilapia, and now I have another great recipe I can make with the leftovers from the night before.

Related Topics