 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Monkfish Chowder Recipe courtesy Emeril Lagasse, 2001 Show: Emeril Live Episode: Monkfish Overall User Rating:  |
There's a secret to this recipe
03/17/2007 at 10:59am
User: mom from yonkers, NY User Rating:
The recipe calls for one cup of corn. Too bad it's out of season in the winter when this dish should be eaten. (Hardly anyone eats chowder in the summer.) Best to carmelize the canned corn to bring out its flavor. Also add cracked pepper for more flavor punch. The monkfish, especially if cut in a big, thick slab, seems it'll never cook and flake. Especially cuz you think it needs to be submerged in the soup to cook. It doesn't and it will eventually cook but it'll take more than the 10-15 minutes allotted in the recipe so reduce one of the simmering times for potatoes by 5 minutes if you like chunky soup. Serve with a simple salad and crusty bread for dipping. Very good.
