Instructions

Season the monkfish with the Essence and set aside.
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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.
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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.
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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.
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Serve hot ladled into bowls.
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Yield: 4 to 6 servings