Pieces of tilapia are added to this tomato-based chowder in the final minutes of simmering; the fish cooks quickly without breaking apart. Other flaky white fish, such as flounder, sole, or halibut, could be used instead. Serve the soup with soda crackers.
Recipe information
Yield
serves 6 as a main course
Ingredients
Preparation
Step 1
In a large pot, cook bacon over medium-low heat until browned and crisp, stirring occasionally, 8 to 10 minutes. Spoon off all but 1 tablespoon rendered fat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Step 2
Break up tomatoes with kitchen shears (see page 361) or your hands, then add to pan along with their juice. Add clam juice and the water; bring to a boil. Add potatoes and thyme; reduce heat to a simmer. Cook (uncovered) until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 15 to 20 minutes.
Step 3
Add tilapia; cover, and cook until the fish is opaque, about 3 minutes. Season with salt and pepper. To serve, ladle soup into bowls.
