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.
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
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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By durban97_12572343
Chicago, 52
on January 19, 2010
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Emeril goes a tad over the top with spices, which I know is his tv persona. We cut the seasoning in half and didn't add any additional cayenne into the chowder and it was fantastic. Of course using fat-free half and half and draining most of the fat from the bacon helps out a lot too.
He does a great job with the actual directions. His timing was spot on, I had to work quickly in order to ensure there wasn't any over cooking.
Enjoy.
By smartel17_11711307
new york, NY
on March 03, 2009
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this chowder was fantastic! it was my first time using monkfish so i was a little nervous because i'd heard so much about potential for a rubbery texture, but i had no problems at all. after about 12 minutes of simmering the monkfish pieces were perfectly flaky. i honestly don't know how this fish could have such a bad rap!
i halved the recipe and it made 4 good size servings. used frozen corn, fish stock and slightly more essence seasoning than was called for. my boyfriend said it was the best chowder he'd ever had, which says a lot because he's really picky when it comes to fish. plus you gotta love those one pot meals. it was really incredible. i created a food network profile just to write this review!! needless to say i will definitely make this again soon!
By lafahren_4437951
yonkers, NY
on March 17, 2007
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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.
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