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North Star
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PostSubject: Week #72   Sat Jun 13, 2009 9:13 pm

Manhattan Fish Chowder.

Ingredients.


1. 4 slices bacon, cut crosswise into 1-inch pieces

2. 1 large onion, finely chopped

3. 2 medium carrots, halved lengthwise and thinly sliced crosswise

4. 1 (28 ounce) can plum tomatoes in juice

5. 2 (8 ounce) bottles clam juice

6. 2 medium baking potatoes, peeled and cut into 2-inch chunks

7. 1/2 teaspoon dried thyme

8. 1 pound skinless tilapia fillets, cut into 2-inch chunks

9. Coarse salt and ground pepper

Directions.



1. 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.
2. Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.
3. 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.

Yield: 6 servings

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

Note

Tilapia fillets have one thick side and one thinner side. To cut tilapia, halve the fillets along the center line before cutting them into chunks.



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ridgerunner
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PostSubject: Re: Week #72   Sun Jun 14, 2009 12:16 am

That sounds yummy there.
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papa
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PostSubject: Re: Week #72   Sun Jun 14, 2009 12:50 am

ridgerunner wrote:
That sounds yummy there.

I got to agree it sounds great.
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bluegill
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PostSubject: Re: Week #72   Sun Jun 14, 2009 8:55 am

That sounds wonderful!

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