Monkfish Chowder Recipes

MONKFISH CHOWDER

Steps:

• Put celery, pepper and onion into a food processor and pulse until chopped.
• Heat oil in a large pot over medium-high heat, add vegetables and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
• Add flour and cook, stirring, until moistened, about 1 minute.
• Add stock and cook, scraping up any browned bits, until reduced by two-thirds, about 4 minutes.
• Whisk in soymilk.
• Stir in potatoes, thyme, salt and pepper, and bring just to a boil.
• Reduce heat to medium-low, partially cover, and simmer until fragrant and thickened, and potatoes are almost tender, about 15 minutes.
• Stir in monkfish and corn and cook until fish is just cooked through, 6 to 8 minutes more.
• Stir in parsley and serve, garnished with celery leaves.

BEN'S BAHAMIAN MONKFISH AND EEL CHOWDER

Steps:

• To prepare the eel, chop off the head leaving it attached on 1 side and skin from head to tail. Cut the fillets from both sides of the backbone and cube into 1-inch pieces.
• In a medium pot, combine monkfish, eel, carrots, bay leaves, and a pinch of salt and freshly ground black pepper. Add just enough water to cover and bring to a boil. Boil for 10 minutes and then strain, saving about 1 cup of the cooking liquid.
• In a large pot over medium heat, melt the butter and add the onions and potatoes. Cook for 5 minutes, until vegetables are coated in butter and beginning to soften. Add the bell peppers and plantains and cook, stirring often, until all the vegetables are softened, but not cooked through. Add the coconut milk, coconut cream, heavy cream, tomatoes and reserved fish stock. Bring to a boil, reduce heat to medium so chowder is simmering and add fish. Add dried parsley, cayenne, salt, freshly ground black pepper, and curry powder to taste. Add just enough paprika for a pinkish hue. Simmer until the flavors have melded, the vegetables are cooked through, and the chowder has thickened slightly, about 25 to 35 minutes. Serve with hot sauce if desired in a bowl or, more decoratively, a half a melon or coconut.