MANHATTAN FISH RECIPES

Name: Manhattan Fish Chowder
Prep time: 45 min
Total time: 1 h
Ingredients: 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); 1 can (28 ounces) plum tomatoes in juice; 2 bottles (8 ounces each) 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

MANHATTAN FISH CHOWDER RECIPE | MARTHA STEWART

Manhattan Fish Chowder Recipe | Martha Stewart image

Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.

Provided by Martha Stewart

Categories Appetizers

Total Time 1 hours

Prep Time 45 minutes

Number Of Ingredients 9

Ingredients

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)
1 can (28 ounces) plum tomatoes in juice
2 bottles (8 ounces each) 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

Steps:

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 6 soup bowls; serve immediately.

Nutrition Facts : Calories 225 g, FatContent 3 g, ProteinContent 21 g

MANHATTAN FISH CHOWDER | BETTER HOMES & GARDENS

Manhattan Fish Chowder | Better Homes & Gardens image

Manhattan-style chowder is tomato-based and contains other vegetables in place of the potatoes found in milk-based New England-style chowders.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 25 minutes

Yield 4 (main-dish) servings

Number Of Ingredients 8

Ingredients

¾ pound fresh or frozen fish fillets
1 24 ounce can vegetable juice
1 11 ounce can whole kernel corn with sweet peppers
½ cup sliced green onion
¼ cup chicken broth
1?½ teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon Worcestershire sauce
several dashes bottled hot pepper sauce

Steps:

Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan combine vegetable juice, corn, green onion, chicken broth, thyme, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Reduce heat and simmer, covered, for 8 minutes.
Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork, stirring once. Makes 4 main-dish servings.

Nutrition Facts : Calories 164 calories, CarbohydrateContent 22 g, CholesterolContent 34 mg, FatContent 1 g, ProteinContent 16 g, SodiumContent 995 mg

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