Monkfish Chowder

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Monkfish - cut 1" pieces
2 teaspoons	10ml	Emeril's Essence - see * Note
4		Bacon - chopped
1 1/2 cups	93g / 3.3oz	Chopped yellow onions
3/4 cup	82g / 2.9oz	Chopped celery
3/4 cup	109g / 3.8oz	Chopped red bell pepper
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1 tablespoon	15ml	Minced garlic
1 lb	454g / 16oz	Idaho potatoes - (abt 2 large) - peeled, and
		Cut into 1/2" dice
3 cups	711ml	Fish stock
		= (or canned low-sodium chicken broth)
2 cups	125g / 4.4oz	Corn kernels
1 1/2 cups	355ml	Half-and-half
3 tablespoons	45ml	Minced fresh parsley

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E08) - from the TV FOOD - NETWORK

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