Red Mullet Court-Bouillon

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/4 cup	15g / 0.5oz	Flour
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped green bell peppers
1/4 cup	36g / 1.3oz	Chopped red bell peppers
2		Mild green chili or banana peppers - halved lengthwise,
		And seeded
2		Bay leaves
1 tablespoon	15ml	Minced garlic
2 cups	125g / 4.4oz	Chopped tomatoes
1 cup	237ml	White wine
1 3/4 cups	414ml	Chicken broth
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1 1/2 lbs	681g / 24oz	Red mullet
1 tablespoon	15ml	Rustic Rub - see * Note
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley
		Garnish
2 tablespoons	30ml	Chopped green onions
		Crusty bread

Recipe Instructions

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

In a large saucepan combine the oil and flour together for a dark-brown roux, over high heat. Stir the roux with a wooden spoon for 15 minutes. Stir in the celery, onions, bell peppers and chili peppers. Cook for 5 to 6 minutes. Add the bay leaves and garlic and cook for 2 minutes. Add the tomatoes and wine. Reduce heat to a simmer and cook for 1 hour. Add the broth, salt and cayenne and cook for 15 minutes.

Season the fish with Rustic Rub. Lay the fish in the mixture and cook for about 15 minutes, or until the fish flakes with a fork. Stir in the green onions and parsley. Ladle the fish into a shallow bowl. Garnish with green onions and crusty bread.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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