Manhattan Fish Chowder
with tilapia / potatoes
This tomato-based soup is every bit as satisfying but much lighter than cream-based chowders. Potatoes and white fish (use any variety) provide substance and flavor. Serve this speedy weeknight soup with lemon wedges and crackers on the side.
- Carrots - 1/4 lb, chopped
- Garlic - 2 cloves
- Green onions - 3 stalks, chopped, white and green parts separate
- Potatoes, baby red - 1 lb, cubed
- Tilapia (sub cod or other white fish) - 1 1/2 lbs, cubed
- Lemon - 1, wedges
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, any type - 4 cups
- Crackers, for serving (sub rolls or bread) - 16
- Carrots / Garlic - Prep as directed. (Can be done up to 4 days ahead)
- Green onions - Chop, keeping white and green parts separate. (Can be done up to 2 days ahead)
- Potatoes / Tilapia - Prep as directed. Rinse and pat tilapia dry and then slice into cubes and season lightly with salt and pepper.
- Lemons - Slice into wedges.
- Heat a Dutch oven over medium heat. Add cooking oil and carrots, garlic and white parts of green onions with a pinch of salt. Saute until onions are tender, ~3 minutes. Add thyme and cook for 1 minute more.
- Add potatoes, tomatoes (including juice) and stock. Cover and bring to a boil and then simmer covered until potatoes are nearly tender, ~10 minutes (more or less depending on size of potato pieces).
- Gently stir in tilapia pieces and continue simmering uncovered until tilapia and potato are both cooked through, ~5 minutes more. Season to taste with salt and pepper (or a bit of hot sauce if you’d like).
- Serve chowder topped with green parts of green onions and with lemon wedges and crackers on the side. Enjoy!
We were surprised by how well this turned out. Not sure this can still be called a chowder b/c no milk BUT we loved the flavor profile. We used cod instead of tilapia. The cod broke down as it cooked so we were left with much smaller pieces In the soup than we started out with. We were a little disappointed by this at first but the flavor made up for that. I imagine that tilapia, which tends to be a thinner cut than cod, would break down even more -something to keep in mind if you like your chowder heartier.Also, the quality of the stock makes a difference with respect to the overall flavor (not sure about this... buy a coupe diff. brands and taste them side by side- we did -changed our cooking lives/habits :) )0 Helpful
Needs the fire roasted toms for flavor. I think next time I would put tom paste in also before the pot and broth0 Helpful
Threw in a couple twigs of fresh thyme instead of dried. Added cayenne. Very good!0 Helpful
added red pepper.0 Helpful
We liked this a lot and neither of us are really big into fish soups. However I made a lot of changes. I sautéed the carrots, green onions, and garlic for a few minutes, then put the mixture into a crockpot set at high, along with a 14oz can of fire roasted tomatoes and 2 cups stock. About an hour later, I threw in the potatoes, a heaping tablespoon of greek yogurt, and heaping teaspoons of garlic powder, thyme, paprika and cayenne. After another 2 hours, I threw in the fish. An hour and a half later (4:30 total) I declared it done. Really tasted great!0 Helpful