Monkfish Chowder

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
2 cups corn kernels
3 tablespoons minced fresh parsley

Preparation

1
Season the monkfish with the Essence and set aside.
2
In a medium, heavy stockpot, cook the bacon over medium-high heat until just crisp and the fat is rendered, about 4 minutes.
3
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.
4
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.
5
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.
6
This recipe yields 6 servings.

Tools

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Yield:

1.0 servings

Added:

Friday, February 12, 2010 - 9:30pm

Creator:

Anonymous

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