Monkfish chowder with yellow potatoes
July 12, 2006
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Serves 6
The traditional accompaniment for chowder is common crackers, which are made by Bent's Cookie Factory in Milton (www.bentscookiefactory.com ).
| 1 1/2 | pounds monkfish, cut into 1-inch pieces |
| Salt and pepper, to taste | |
| 2 | tablespoons butter |
| 1 1/2 | cups leeks, thinly sliced and rinsed |
| 2 | cloves garlic, chopped |
| 1 | pound yellow potatoes, peeled and cut into 1/2-inch dice |
| 2 | carrots, cut into 1/2-inch dice |
| 4 | cups fish stock or low-sodium chicken stock |
| 2 | ears fresh corn (kernels removed from cobs; see C5) |
| 1 1/2 | cups heavy cream |
| 1 | tablespoon chopped fresh chives |
2. In a large flameproof casserole, melt the butter over medium heat. Add the leeks, salt, and pepper. Cook, stirring often, for 8 minutes or until the leeks soften.
3. Add the garlic and cook, stirring, for half a minute. Stir in the potatoes, carrots, and stock. Bring to a boil, lower the heat, and simmer for 5 minutes.
4. Add the corn and cook for 5 minutes more.
5. Stir in the cream and bring to a boil. Add the monkfish, lower the heat, and simmer for 10 minutes or until the fish flakes easily.
6. Taste for seasoning and add more salt and pepper, if you like. Ladle into large bowls, sprinkle with chives, and serve with common crackers. Cathy Huyghe 
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