Manhattan Fish Chowder

The original (base) recipe came from Food Everyday Jan/2006 issue. I made just a few changes to suit our tastes...and it became a perfect fish stew!!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  slices bacon, cut in 1/2 inch pieces
• 1  large onion, chopped
• 2  medium carrots, chopped
• 1  bell pepper, cut into large junks
• 2  garlic cloves, crushed
• 1  teaspoon red pepper flakes
• 28  ounces plum tomatoes with liquid
• 16  ounces bottled clam juice
• 1⁄2 teaspoon dried thyme
• 1  tablespoon  chopped fresh thyme
• 2  medium baking potatoes, peeled and cut into chunks
• 1  lb cod, cut into 2 inch pieces

Directions

1. In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
2. Drain on paper towels and discard all but 1 tsp of fat.
3. Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
4. Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
5. Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
6. Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
7. Serve with crusty bread!