You may also like
Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces
- 1 large onion, finely chopped
- 2 carrots, halved lengthwise and thinly sliced crosswise
- Coarse salt and freshly ground pepper
- 1 can (28 ounces) whole peeled tomatoes in juice
- 2 cups clam juice (16 ounces)
- 1 1/2 cups water
- 2 russet potatoes (about 1 pound), peeled and cut into 2-inch chunks
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
- 1 pound skinless tilapia fillets, cut into 2-inch pieces
Method
- In a large pot, cook bacon over medium-low heat until browned and crisp, stirring occasionally, 8 to 10 minutes.
- Spoon off all but 1 tablespoon rendered fat.
- Add onion and carrots; season with salt and pepper.
- Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
- Break up tomatoes with kitchen shears (see page 361) or your hands, then add to pan along with their juice.
- Add clam juice and the water; bring to a boil.
- Add potatoes and thyme; reduce heat to a simmer.
- Cook (uncovered) until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 15 to 20 minutes.
- Add tilapia; cover, and cook until the fish is opaque, about 3 minutes.
- Season with salt and pepper.
- To serve, ladle soup into bowls.
