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.
Manhattan Fish Chowder:
- 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!