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: 45 minutes

Total: 1 hour

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Name: Manhattan Fish Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
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 oz) plum tomatoes in juice; 16 ounce 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; Salt and pepper and pepper

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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 oz) plum tomatoes in juice
16 ounce 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
Salt and pepper ; and pepper

Servings

INSTRUCTIONS

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.

NOTES

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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Manhattan Fish Chowder

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 oz) plum tomatoes in juice
16 ounce 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
 Salt and pepper and pepper

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.

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 6 Servings

Calories: 171
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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