Tilapia Chowder

I'd like to preface this by talking about a fish that I'm surprised more people don't know about. Tilapia is a freshwater fish that is a low total fat, low saturated fat, low calorie, low carbohydrate and low sodium protein source. It is also an excellent source of phosphorus, niacin, selenium, vitamin B12 and potassium. It's fairly cheap too, and you can find it no matter where you live if there's a Wal-Mart around. I buy it by the bag and keep it in the freezer; the fillets are easy for whatever recipe you have in mind. It's great for fish tacos with a zesty sauce, I love cooking it with a lemon-mayo-dill sauce, and now this chowder recipe that turned out wonderfully. It's such a cheap healthy fish, and you'll have no qualms using it to feed your family.

Tilapia Chowder Recipe

Ingredients

• 1 Tbsp olive oil
• 1 Tsp butter
• 1/2 cup dry white wine
• 2 Idaho potatoes, peeled, cut into 3/4-inch cubes
• 2 cups clam juice(you'll find this in with canned meat and fish in your grocery store)
• 1 bay leaf
• 1 Tsp dried thyme
• Salt & freshly ground black pepper to taste(I use freshly ground Sea Salt)
• 1 Tsp paprika and a dash of cayenne to taste
  
• 1 1/2 Tilapia, fillets cut into 2-inch pieces (about 5-6 fillets)
• 1 1/2 cups heavy cream
• 2 Tbsp chopped fresh parsley

Directions

[1] Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the wineand turn up the heat to cook, uncovered until the wine reduces by half.

[2] Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, paprika and cayenne. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium cover and cook until the potatoes are almost done. 15-20 minutes. They should be a little mushy, if you've never done chowder before, you want pieces that are soft and easy, but not turning into mashed potatoes.

[3] In a sauce pan, heat the cream until steamy (not boiling). This shouldn't take more than a few minutes on low-medium heat.

[4] Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat. The tilapia will be white/gray in color, and nice and flaky when it's finished.

[5]Re-season if needed. Mix in the parsley. The flavors will improve if the soup sits for 30 minutes before serving. If you've followed my recipes, you know my love for cayenne with seafood, adding just enough of the spice for that after-kick in every bite!