Recipe: Monkfish Chowder

Name: Recipe: Monkfish Chowder
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 package (12-ounce) 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

www.wholefoodsmarket.com

This surprisingly rich, dairy-free chowder combines flakes of tender monkfish with celery, onions, bell peppers and corn.

View full recipe on www.wholefoodsmarket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.

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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 package (12-ounce) 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