Manhattan Fish Chowder

So… not everything is a winner. Pretty much every recipe I post here is one that I have truly loved, but let me tell you, sometimes I’m making some flops at home that don’t make it on the blog. This, for me, was one of these flops (husband swears it was fine and yes he ate about three bowls in the end, but sometimes I think his senses are going!). Maybe it’s just me. I love fish, but I can be a little sensitive to its flavor. I loved the textures here, and the heartiness, but it was a bit too fishy, too tangy. Maybe I just didn’t get the flavors right. Sorry Martha. I’m definitely going to keep trying to introduce fish into my diet, but if you find a way to better this recipe, please let me know! I so wanted to love it.

manhattan fish chowder

Manhattan Fish Chowder
via martha stewart

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)
28 ounce can plum tomatoes in juice
16 ounces 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

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 six soup bowls; serve immediately.

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