Bob's Monkfish Chowder - A Fish share member's recipe

Fish share member Bob Maloney reached out to us with a request for fish frames to build his own fish stock for a chowder. He cooked up a fish stock and chowder using our frozen monkfish frames and monkfish medallions.

He shared his recipe below.

This chowder is a great alternative for those avoiding cream, onions, or salt. The monkfish stock brings depth, while the roasted, spiced corn delivers bold flavor and natural sweetness. It might not be traditional, but it’s satisfying and tailored for specific dietary needs—something you'll likely appreciate even if others aren't used to this style. A lighter take on traditional chowder, using monkfish racks for a deeply flavored broth, and spiced roasted corn for extra character. Dairy-free, shellfish, and onion-free, perfect for dietary restrictions without sacrificing taste.” - Bob Maloney 

BOB MALONEY'S MONKFISH CHOWDER: Satisfying and tailored for specific dietary needs

Monkfish Chowder (Broth-Based, No Dairy)

Ingredients

For the Broth:

4 lbs monkfish racks

2 gallons water

For the Chowder:

¼ cup avocado oil

3–4 cloves garlic, minced

¼ cup all-purpose flour

6–8 cups monkfish stock (from above)

½ cup dry white wine

3 bay leaves

1 tbsp Old Bay Seasoning

Freshly ground black pepper (to taste)

4 medium potatoes, parboiled, skinned, and cubed

1 lb monkfish medallions, cut into bite-sized pieces

Cornstarch slurry (1 tbsp cornstarch mixed with cold stock or water, optional)

For the Roasted Corn:

1 bag (about 3 cups) frozen corn, thawed

Chili-lime seasoning (to taste)

Lemon-pepper seasoning (to taste)

Directions

1. Make the Monkfish Stock: Place monkfish racks in a large stockpot with 2 gallons of water. Simmer gently, uncovered, until reduced by about half (you’ll end up with roughly 1 gallon of rich stock). No herbs or salt are needed here—the flavor will build in the chowder itself.

2. Roast the Corn: In a large skillet over medium heat, sauté the thawed corn without oil until it begins to sizzle. Sprinkle generously with chili-lime and lemon-pepper seasoning. Keep stirring occasionally until kernels are lightly browned and fragrant. Set aside.

3. Build the Chowder Base: In a clean stockpot, heat ¼ cup avocado oil over medium heat. Add garlic and sauté until just golden. Optional: If you like a more classic mirepoix base, you could add chopped celery and carrots here before the flour, but it’s not necessary if using seasoned corn.

Whisk in a slurry of ¼ cup flour and a small amount of stock. Cook, stirring, until the roux is golden and smooth.

4. Add Liquid and Seasonings: Slowly whisk in the monkfish stock and white wine. Add bay leaves, Old Bay, and black pepper. Bring to a boil.

5. Add the Main Ingredients: Add cubed potatoes and monkfish medallions to the pot. Simmer gently for about 8 minutes, or until the fish is opaque and the potatoes are tender.

6. Thicken (Optional): If a thicker chowder is desired, stir in a small amount of cornstarch slurry and simmer a minute longer.

7. Finish with the Roasted Corn: Stir in the seasoned roasted corn just before serving for a sweet, smoky finish that balances the dish beautifully.