- 3 stalks celery, roughly chopped, plus celery leaves for garnish
- 1 red bell pepper, seeded and 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 (12-ounce) package 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
Put celery, pepper and onion into a food processor and pulse until chopped. Heat oil in a large pot over medium-high heat, add vegetables and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add stock and cook, scraping up any browned bits, until reduced by 2/3, about 2 minutes. Add flour and cook, stirring often, for 1 minute. Whisk in soymilk. Stir in potatoes, thyme, salt and pepper, and bring just to a boil.
Reduce heat to medium-low, partially cover, and simmer until fragrant and thickened, and potatoes are almost tender, about 15 minutes. Stir in monkfish and corn and cook until fish is just cooked through, 6 to 8 minutes more. Stir in parsley and serve, garnished with celery leaves.