If you love fish but find it a little expensive at times, this is the recipe to try, a little tilapia goes a long way when diced up in soup. I was pleasantly surprised when even my most picky eaters went in for seconds, especially coupled with these moist and delicious biscuits – which are equally delicious for breakfast with jam or honey.
If you don’t have clam juice you can use chicken broth, but the clam juice does add the authentic taste you associate with a fish chowder. So, splurge just a little, it is $2 to $3 for the small jar, and try this soup. You’ll love it!
- 2 medium potatoes
- 1 ½ c water, divided
- 1 ½ tsp salt, divided
- 3 slices peppered bacon
- 1 small onion
- 2 garlic cloves, pressed
- 3 Tbsp gluten-free flour
- 2 c clam juice
- 1 tsp coarsely ground black pepper
- 1 lb boneless, skinless tilapia fillets
- ¼ c snipped fresh parsley
- Dice potatoes and place in a microwave-safe dish with ½ c water and ½ tsp salt. Cover and microwave on high 6 to 8 minutes or until tender. Remove from microwave but do not drain.
- Meanwhile, cut bacon into ½ inch pieces and chop onion. Cook bacon over medium heat until bacon is crispy. Remove half of the bacon and set aside. Add onion and garlic to remaining bacon and cook 2 to 3 minutes or until onion is tender. Add flour and cook 1 minute, stirring constantly, until flour is evenly distributed. Slowly add clam juice, potatoes with cooking water, 1 cup water, 1 tsp salt and black pepper. Bring to a boil over medium-high heat. Reduce heat and simmer 3 to 5 minutes.
- As soup simmers, carefully remove dark reddish-brown vein down length of tilapia and cut fish into ¾ inch pieces. Add fish to soup and cook an additional 1 to 2 minutes or until tilapia is opaque throughout.
- Meanwhile, snip parsley. Remove soup from heat. Stir in cream and parsley and ladle into bowls. Top each serving with reserved bacon pieces.
If you would like to try these delicious buttermilk biscuits with your soup, click on the picture below.