Skip to main content
Epicurious

Manhattan Fish Chowder

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

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

Preparation

  1. 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.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsChowderSoupSoup/StewBaconCured MeatMeatCanned TomatoTomatoVegetableRusset PotatoPotatoRoot VegetableTilapiaFishSeafoodMainDinnerNut FreeDairy FreeGluten FreeWeeknight MealsSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Grilled Buttermilk Chicken With Summer Salad
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.