- 1 1/2 pounds boneless monkfish fillets, cut into 1-inch pieces
- 1 tablespoon Creole Seasoning
- 4 strips bacon, chopped
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped celery
- 3/4 cup chopped red bell peppers
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon minced garlic
- 3 cups Fish Stock or
- canned low-sodium chicken broth
- 1 pound Idaho potatoes (about 2 large), peeled and cut into 1/2-inch dice
- 2 cups fresh or thawed frozen corn kernels
- 1 1/2 cups half-and-half
- 3 tablespoons minced fresh flat-leaf parsley
- Season the monkfish with the Essence and set aside.
- Cook the bacon in a large deep pot or Dutch oven over medium-high heat until just crisp, about 5 minutes. Using a slotted spoon, remove the bacon and drain on paper towels, leaving the fat in the pot.
- Add the onions, celery, bell peppers, salt, and cayenne to the pot. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the stock and potatoes and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are almost fork-tender, about 15 minutes.
- Add the corn and half-and-half and bring to a boil over medium-high heat. Add the monkfish, lower the heat, and simmer until the fish flakes, 10 minutes. Stir in the parsley.
- Serve hot ladled into bowls.
Sweet Potato And Duck Chowder
Portuguese-Style White Bean Soup with Chicken and Bacon
Cold Asparagus Soup With Lump Crabmeat
Caramelized Onion and Parmesan Cheese Soup with Parmesan Cheese Toasts
Brown Chicken Stock
Chicken, Vegetable, And Rice Soup
Cold Cucumber Soup With Smoked Salmon
Cream Of Parsnip Soup