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Manhattan Fish Chowder

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

Source: Everyday Food, January/February 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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  • Friend6789797
    21 JAN, 2015
    Love this Soup! I use a pound and a half of Halibut instead of Tilapia and add a cup of fresh summer corn -
    Reply
  • 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.
    Reply
  • MS12157780
    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.
    Reply
  • MS10682471
    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!
    Reply
  • 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.
    Reply

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