Monkfish Chowder

By á-174942

Ingredients

• 1 1/2 pounds monkfish cut 1" pieces
• 2 teaspoons Emeril's Essence see * Note
• 4 slices bacon chopped
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped red bell pepper
• 1 teaspoon salt
• 1/4 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
• 1 1/2 cups half-and-half
• 3 tablespoons minced fresh parsley

Details

Servings 6

Preparation

Step 1

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

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.

This recipe yields 6 servings.