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Gallery Manhattan Fish Chowder Recipe Summary prep: 45 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 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
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.
Gallery Manhattan Fish Chowder
Recipe Summary prep: 45 mins total: 1 hr Servings: 6
Gallery
Manhattan Fish Chowder
Manhattan Fish Chowder
Manhattan Fish Chowder
Recipe Summary prep: 45 mins total: 1 hr Servings: 6
Recipe Summary
prep: 45 mins total: 1 hr
Servings: 6
prep: 45 mins
total: 1 hr
prep:
45 mins
total:
1 hr
Servings: 6
6
Ingredients
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 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
Directions
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 6 soup bowls; serve immediately.
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.
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.
Reviews (5)
Add Rating & Review 66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 6 1 star values: 3
Reviews (5)
Add Rating & Review 66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 6 1 star values: 3
Add Rating & Review
66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 6 1 star values: 3
66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 6 1 star values: 3
66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 6 1 star values: 3
5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 6 1 star values: 3
Martha Stewart Member Rating: Unrated 01/21/2015 Love this Soup! I use a pound and a half of Halibut instead of Tilapia and add a cup of fresh summer corn - Martha Stewart Member Rating: Unrated 11/28/2010 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. Martha Stewart Member Rating: Unrated 09/29/2010 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. Martha Stewart Member Rating: Unrated 06/17/2010 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! Martha Stewart Member Rating: Unrated 03/30/2008 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.Martha Stewart Member
Rating: Unrated 01/21/2015
Love this Soup! I use a pound and a half of Halibut instead of Tilapia and add a cup of fresh summer corn -
Rating: Unrated
Rating: Unrated 11/28/2010
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.
Rating: Unrated 09/29/2010
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.
Rating: Unrated 06/17/2010
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!
Rating: Unrated 03/30/2008
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.
All Reviews for Manhattan Fish Chowder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Manhattan Fish Chowder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
