Monkfish Chowder

Total Time:
50 min
20 min
30 min

6 servings

  • 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
  • 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
  • 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.

Essence (Emeril's Creole Seasoning):
  • 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.

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