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Monkfish Chowder

  • 6servings
  • 50minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds monkfish, cut into 1-inch pieces

  2. 2 teaspoons Essence, recipe follows

  3. 4 slices bacon, chopped

  4. 1 1/2 cups chopped yellow onions

  5. 3/4 cup chopped celery

  6. 3/4 cup chopped red bell pepper

  7. 1 teaspoon salt

  8. 1/4 teaspoon cayenne

  9. 1 tablespoon minced garlic

  10. 1 pound Idaho potatoes (about 2 large), peeled and cut into 1/2-inch dice

  11. 3 cups fish stock, or canned low-sodium chicken broth

  12. 2 cups corn kernels

  13. 1 1/2 cups half-and-half

  14. 3 tablespoons minced fresh parsley

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried leaf oregano

  22. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine all ingredients thoroughly and store in an airtight jar or container.

  3. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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