RadioBDC Logo
Tonight, Tonight | Smashing Pumpkins Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Monkfish Chowder

Monkfish chowder with yellow potatoes

July 12, 2006
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

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
1. Sprinkle the monkfish with salt and pepper; set aside.

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

  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.