You may also like
Categories:
butterfish bacon yellow onions celery red bell pepper salt cayenne garlic potatoes fish stock corn kernels parsley
Viewed: 41 - Published at: 8 years agoIngredients
- 1 1/2 lb butterfish cut 1" pcs
- 2 tsp Emeril's Essence see * Note
- 4 slc bacon minced
- 1 1/2 c. minced yellow onions
- 3/4 c. minced celery
- 3/4 c. minced red bell pepper
- 1 tsp salt
- 1/4 tsp cayenne
- 1 Tbsp. chopped garlic
- 1 lb Idaho potatoes - (abt 2 large) peeled, and cut into 1/2" dice
- 3 c. fish stock (or possibly canned low-sodium chicken broth)
- 2 c. corn kernels
- 1 1/2 c. half-and-half
- 3 Tbsp. chopped fresh parsley
Method
- Season the butterfish with the Essence and set aside.
- In a medium, heavy stockpot, cook the bacon over medium-high heat till just crisp and the fat is rendered, about 4 min.
- Add in the onions, celery and bell pepper, salt and cayenne, and cook till soft, about 3 min.
- Add in the garlic, and cook, stirring, for 30 seconds.
- Add in the potatoes and stock and simmer for 5 min.
- Add in the corn and simmer for 5 min.
- Add in the half-and-half, and bring to a boil.
- Add in the butterfish, lower the heat, and simmer till the fish flakes, about 10 to 15 min.
- Stir in the parsley and serve warm in soup bowls.
- This recipe yields 6 servings.
