Monkfish Court Bouillon

Monkfish Court Bouillon
Monkfish Court Bouillon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds monkfish

  • 1

    tablespoon Emeril's Essence see * Note

  • 1/3

    cup vegetable oil

  • 1/3

    cup flour

  • 1

    cup chopped celery

  • 1

    cup chopped onions

  • 1/2

    cup chopped green bell peppers

  • 2

    bay leaves

  • 1

    tablespoon minced garlic

  • 2

    cups chopped peeled seeded tomatoes and their juice

  • 1/2

    cup white wine

  • 2

    cups chicken stock (or canned low-sodium chicken stock)

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon cayenne

  • 1/4

    cup chopped green onions

  • 2

    tablespoons minced fresh parsley

  • 1 1/2

    cups cooked white rice

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Cut the fish into 2-inch pieces. Season with 1 tablespoon of the Essence and set aside. In a large, heavy stockpot, heat the oil over medium-high heat. Add the flour and stir constantly with a heavy wooden spoon until it becomes a dark roux the color of chocolate, about 15 to 20 minutes. Add the celery, onions and bell peppers, and cook, stirring, until the vegetables are wilted, 6 minutes. Add the bay leaves and garlic, and cook for 2 minutes. Add the tomatoes, wine, stock, salt and cayenne, and stir well. Bring to a boil and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until thickened, about 30 minutes. Add the fish and cook until it flakes with a fork, about 10 to 15 minutes. Stir in the green onions and parsley during the last 5 minutes of cooking time. Remove the bay leaves and serve hot in soup bowls ladled over rice. This recipe yields 4 servings.

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