Monkfish Chowder

Ingredients

1 1/2 pounds monkfish, cut into 1-inch pieces
2 teaspoons Essence
4 slices bacon, chopped
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped red bell pepper
1 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced garlic
1 pound Idaho potatoes (about 2 large), peeled and cut into 1/2-inch dice
3 cups fish stock, or canned low-sodium chicken broth
2 cups corn kernels
1 1/2 cups half-and-half
3 tablespoons minced fresh parsley

Instructions

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.

Yield: about 6 servings