Monkfish Chowder Baby Oh my goodness this is the one! 1 1/2 pounds monkfish 4 slices bacon, chopped 2 cups organic corn kernels 1 1/2 cups chopped spanish onions 3/4 cup chopped celery 3/4 cup chopped red bell pepper 1 pound potatoes peeled and cut into 1/2-inch dice 3 cups fish stock 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon minced garlic 1 1/2 cups milk 3 tablespoons finely chopped flat leaf parsley 2 teaspoons Creole seasoning blend Cut the monkfish into 2" chunks and season with creole essence. In a medium sized pot fry off the bacon slowly with a dash of olive oil until the bacon turns crispy. Next add the trinity of onions, celery and bell pepper, then season with salt and cayenne pepper, cook for 3 minutes until trinity softens. Next add the garlic to the pan and stir through for 30 seconds or so. Add the potatoes with the fish stock and simmer for 5 minutes. Then drop in the corn and simmer for 5 minutes. Add the milk and bring to the boil. Drop in the seaasoned monkfish and simmer for 10 to 15 minutes. Before serving mix in the parsley and serve. Creole Seasoning Blend A really handy recipe stolen from Chef Emeril Lagasse of the restaurants Emeril's and NOLA in New Orleans! Makes about 2/3 cup. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried leaf thyme Instructions: Combine all ingredients thoroughly and store in an airtight container.