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Monkfish Chowder

Serves 8
Time 45 min
This surprisingly rich, dairy-free chowder combines flakes of tender monkfish with celery, onions, bell peppers and corn.
Ingredients
  • 3 stalks celery, roughly chopped, plus celery leaves for garnish
  • 1 red bell pepper, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 cup fish stock or chicken broth
  • 6 cups unsweetened plain soymilk
  • 6 medium red potatoes (about 1 3/4 pounds), cut into small cubes
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon fine sea salt
  • 1 (12.0-ounce) package Whole Catch Wild Caught Monkfish Fillets, thawed according to package instructions and cut into 1-inch pieces
  • 1 cup frozen yellow corn
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
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Exclusively for Prime members in select ZIP codes.

Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 stalks celery, roughly chopped, plus celery leaves for garnish
  • 1 red bell pepper, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 cup fish stock or chicken broth
  • 6 cups unsweetened plain soymilk
  • 6 medium red potatoes (about 1 3/4 pounds), cut into small cubes
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon fine sea salt
  • 1 (12.0-ounce) package Whole Catch Wild Caught Monkfish Fillets, thawed according to package instructions and cut into 1-inch pieces
  • 1 cup frozen yellow corn
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.