Monkfish Court Bouillon

By á-174942

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

Details

Servings 4

Preparation

Step 1

* 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.