Food Network: Monkfish Chowder

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Monkfish Chowder
Recipe courtesy Emeril Lagasse, 2001

Ingredients
1 1/2 pounds monkfish, cut into 1-inch pieces
2 teaspoons Essence, recipe follows
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 (about 2 large), peeled and cut into 1/2-inch 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

Directions
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.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.