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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 6 servings | |
| Calories 449 | |
| Calories from Fat 232 | 52% |
| Total Fat 25.91g | 32% |
| Saturated Fat 11.32g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1080mg | 45% |
| Potassium 1107mg | 32% |
| Total Carbs 25.37g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.19g | 3% |
| Protein 28.97g | 46% |
