| Monkfish Chowder Recipe | Monkfish Chowder Recipe Ingredients:- 1½ lb Monkfish - cut 1" pieces
- 2 teaspoons Emeril's Essence
- 4 slices Bacon - chopped
- 1½ cup 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 lb Idaho Potatoes - peeled and
cut into 1/2" dice - 3 cups Fish Stock
- 2 cup Corn Kernels
- 1½ cups Half-and-Half
- 3 tablespoons minced Fresh Parsley
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Time: 50 min
Serves: 6
| Monkfish Chowder Recipe Instructions: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.
| Monkfish Chowder Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Monkfish Chowder Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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