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.
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.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (48%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 13.4mg||4 %|
|Sodium 318.6mg||11 %|
|Potassium 548.3mg||14 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 14.3g|
|Protein 5.8g||8 %|
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Calories per serving: 171
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