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