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Monkfish Chowder

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Monkfish - cut 1" pieces

  2. 2 teaspoons 10ml Emeril's Essence - seeNote

  3. 4 Bacon - chopped

  4. 1 1/2 cups 93g / 3 1/3oz Chopped yellow onions

  5. 3/4 cup 82g / 2.9oz Chopped celery

  6. 3/4 cup 109g / 3.8oz Chopped red bell pepper

  7. 1 teaspoon 5ml Salt

  8. 1/4 teaspoon 1 1/3ml Cayenne

  9. 1 tablespoon 15ml Minced garlic

  10. 1 lb 454g / 16oz Idaho potatoes - (abt 2 large) - peeled, and Cut into 1/2" dice

  11. 3 cups 711ml Fish stock

  12. (or canned low-sodium chicken broth)

  13. 2 cups 125g / 4.4oz Corn kernels

  14. 1 1/2 cups 355ml Half-and-half

  15. 3 tablespoons 45ml Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Season the monkfish with the Essence and set aside.

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

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 6 servings.

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