Monkfish Chowder

Monkfish Chowder

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

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This rich chowder combines pieces of tender monkfish with celery, onions, bell peppers, and corn. If you want to make this chowder dairy-free then use soymilk instead of regular whole milk.  

  • 4 Stalks Celery (Chopped)
  • 1 Large Red Bell Pepper (Seeded & Chopped)
  • 1 Medium Yellow Onion (Chopped)
  • 3 Tablespoons Olive Oil
  • 1 Cup Chicken Broth or Fish Stock
  • 1/3 Cup Unbleached Flour
  • 6 1/2 Cups Whole Milk
  • 5 Medium Red Potatoes (Cut Into Small Cubes)
  • 1 Tablespoon Fresh Thyme (Finely Chopped)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Smoked Paprika
  • 1 Pound Monkfish Fillets (Cut Into 1 Inch Pieces)
  • 1 Cup Corn
  • 1/4 Cup Fresh Parsley (Finely Chopped)
  • 6 Pieces Cooked Bacon For Garnish (Crumbled)
  1. Reserve a bit of red bell pepper and corn for garnish.
  2. Heat olive oil in large-size heavy pot over a medium-high heat. Add chopped celery, bell peppers, and onions. Cook, stirring occasionally, for 8 minutes until golden brown.
  3. Add broth and cook, scraping up any browned bits, for 3 minutes. Add flour and cook, stirring often, for 1 minute. Whisk in milk. Stir in potatoes, thyme, kosher salt, pepper, and smoked paprika. Bring just to a boil.
  4. Turn down heat to medium-low. Partially cover and simmer for 20 minutes. You will want the potatoes to be tender.
  5. Add monkfish and corn. Cook for 8 minutes until fish is just cooked through. Stir in parsley.
  6. Remove from heat and ladle into bowls. Garnish with bacon, corn, and red bell pepper.
  7. Serves 6
  8. “Work With What You Got”
  9. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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