Monkfish Stew With Saffron Broth And Wild Mushrooms

Recipe Ingredients

2 cups	474ml	Fish stock
1 teaspoon	5ml	Saffron threads
18 oz	511g	Monkfish - cleaned, cut into 1" dice
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
2 tablespoons	30ml	Olive oil
1 cup	237ml	Assorted wild mushrooms - stemmed and sliced
2 tablespoons	30ml	Chopped tomatoes
2 tablespoons	30ml	Chopped fresh basil
1/4 cup	15g / 0.5oz	Chopped green onions
1 teaspoon	5ml	Minced garlic
1 cup	40g / 1.4oz	Cleaned spinach leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse. Season the monkfish with Bayou Blast. Heat oil in a large skillet over high heat. Add the seasoned monkfish and saute for 1 minute. Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute. Pour in the stock and simmer for 4 to 5 minutes. Season with salt pepper and transfer a serving plate. Serve immediately.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2245 broadcast 07-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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