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 Week #72

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

Manhattan Fish Chowder.


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


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.


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

That sounds yummy there.
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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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PostSubject: Re: Week #72   Sun Jun 14, 2009 8:55 am

That sounds wonderful!

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