Monkfish Chowder

This soup is incredibly delicious! A rich, velvety pot of pure love and comfort. When in need of some food love, you gotta give this a try! I used monkfish because I like the rich flavor and firm texture. It holds up perfectly in this chowder.

Monkfish has been referred to as the poor mans lobster because of it’s less expensive cost than lobster but similar flavor profile. That’s not so much the case these days and in fact the monkfish I got was more than the lobster.


  • 6 slices of bacon
  • 1 onion
  • 8-12 baby yukon gold potatoes (or 6 larger ones)
  • 1 poblano pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 bay leaf
  • 3 cups chicken stock (or fish stock)
  • 1 lb. monkfish
  • 1 pint heavy cream (room temp)
  1. heat dutch oven over med. heat. roughly chop bacon. saute bacon until golden brown. remove bacon and set on a paper towel.
  2. drain some of the bacon grease from pot, add a few drizzles of olive oil. finely dice onion and add to pot. lightly season with salt. quarter potatoes and add to pot. mix everything together.
  3. dice poblano pepper, add to pot. add smoked paprika, garlic powder and bay leave. season with cracked black pepper and stir. let veggies cook about 5 minutes.                                   
  4. in a 4 cup measuring glass, measure out 3 cups of stock and top off with 1 cup of water. pour into pot. let soup simmer on low for about 30 minutes.
  5. in the meantime cut monkfish into bite size pieces.
  6. after soup has simmered about 30 minutes. add monkfish to pot. top off with cream.                                                                                                                              
  7. simmer on low just about 10 minutes more .

Serve Monkfish Chowder topped with bacon!

Servings: 4 – Cook time: 45 min.


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