- 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.
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