Manhattan Fish Chowder

Name: Manhattan Fish Chowder
Ingredients: 4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces; 1 large onion, finely chopped; 2 carrots, halved lengthwise and thinly sliced crosswise; Coarse salt and freshly ground pepper; 1 can (28 ounces) whole peeled tomatoes in juice; 2 cups clam juice (16 ounces); 1 1/2 cups water; 2 russet potatoes (about 1 pound), peeled and cut into 2-inch chunks; 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried); 1 pound skinless tilapia fillets, cut into 2-inch pieces

10 ingredients

11 steps

Ingredients

4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces
1 large onion, finely chopped
2 carrots, halved lengthwise and thinly sliced crosswise
Coarse salt and freshly ground pepper
1 can (28 ounces) whole peeled tomatoes in juice
2 cups clam juice (16 ounces)
1 1/2 cups water
2 russet potatoes (about 1 pound), peeled and cut into 2-inch chunks
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
1 pound skinless tilapia fillets, cut into 2-inch pieces

Directions

1

In a large pot, cook bacon over medium-low heat until browned and crisp, stirring occasionally, 8 to 10 minutes.
2

Spoon off all but 1 tablespoon rendered fat.
3

Add onion and carrots; season with salt and pepper.
4

Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
5

Break up tomatoes with kitchen shears (see page 361) or your hands, then add to pan along with their juice.
6

Add clam juice and the water; bring to a boil.
7

Add potatoes and thyme; reduce heat to a simmer.
8

Cook (uncovered) until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 15 to 20 minutes.
9

Add tilapia; cover, and cook until the fish is opaque, about 3 minutes.
10

Season with salt and pepper.
11

To serve, ladle soup into bowls.