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June 8, 2008
Rhode Island Tilapia Gumbo Chowder
Or: what to do with 434 grams of leftover tilapia.
I have a bad sense of spatial relationships, which makes it all the more important that I weigh most of my food. I bought just under two pounds of tilapia, and had a lot left over after last night's tilapia dinner. So I decided to use it up quickly by making a big old soup that I can eat in the next few days. I just threw stuff together, but it is delicious! Is it a Rhode Island chowder? Is it a gumbo? It's really neither. It's just a yummy, protein packet, vegilicious soup! I strongly recommend you give it a try.
2 cups chicken broth
434 grams tilapia
1 small can no-salt added tomato sauce
300 grams fresh okra, chopped
1 can artichoke hearts
100 calories black olives
garlic powder (which I use cause it's just easier)
chili powder
fresh pepper
dried onion
Boil the tilapia in the broth till it's done, then add veggies, tomato sauce, and spices. You could certainly spice this up however you want, but it was really quite amazing. The gentle flavor of the tilapia blends in beautifully with the okra and the artichokes and olives. Seriously, go try it. If it's too hot where you live to try it (CR has made me nearly impervious to heat) then wait till it cools down a bit. But I think this is one of the best recipes I've made up in a long, long time. Top off with a teaspoon of olive oil upon serving.
Posted by april at June 8, 2008 10:22 AM
Comments
Greetings from Newfoundland! Can't wait to try these recipes once we're home. Doing some cooking here, so all is well. Panic averted. MoMR
Posted by: Judith at June 8, 2008 1:11 PM
what kind of fish is tilapia? I can't find a turkish translation in the dictionary but it phonetically resembles our chipura or chupra, a flat, white, medium sized salt water fish without much flavor.
The gumboesk dish sounds wonderful. Once I figure out what tilapia is, I'll give it a try.
Posted by: zeynep at June 8, 2008 2:24 PM