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Monkfish Chowder

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    Source: www.emerils.comReport recipe

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    Ingredients Jump to Instructions ↓

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

    2. 2 teaspoons Essence

    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

    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. Yield : about 6 servings

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