Monkfish Chowder

Photo: flickr user tpholland

Ingredients

pound monkfish cut 1" pieces

2 teaspoons Emeril's Essence see * Note

4 slcs bacon chopped

cup chopped yellow onions

cup chopped celery

cup chopped red bell pepper

1 teaspoon salt

teaspoon cayenne

1 tablespoon minced garlic

1 pound Idaho potatoes - (abt 2 large) peeled, and

cut into 1/2" dice

3 cups fish stock

(or canned low-sodium chicken broth)

2 cups corn kernels

cup half-and-half

3 tablespoons minced fresh parsley

Preparation

Season the monkfish with the Essence and set aside.

In a medium, heavy stockpot, cook the bacon over medium-high heat until just crisp and the fat is rendered, about 4 minutes.

Add the onions, celery and bell pepper, salt and cayenne, and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds.

Add the potatoes and stock and simmer for 5 minutes. Add the corn and simmer for 5 minutes. Add the half-and-half, and bring to a boil.

Add the monkfish, lower the heat, and simmer until the fish flakes, about 10 to 15 minutes. Stir in the parsley and serve hot in soup bowls.

This recipe yields 6 servings.

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Tags:

seafood

hot

ocean

fish

Soups

stews

Yield:

1.0 servings

Added:

Friday, February 12, 2010 - 9:30pm

Creator:

Anonymous

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