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Monkfish Chowder
| Recipe courtesy Emeril Lagasse, 2001 |
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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 parsleySeason 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.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 thymeCombine 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.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 6 servings
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Episode#: EM1E08
Copyright © 2006 Television Food Network, G.P., All Rights Reserved |