Monkfish Chowder
By: Anonymous
Published: Friday, February 12, 2010 - 9:30pm

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

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.