Monkfish In Court Bouillon

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Monkfish tails - cleaned
		Emeril's Essence - see * Note
1/3 cup	78ml	Vegetable oil
1/3 cup	20g / 0.7oz	Flour
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell peppers
2		Mild green chilies or banana peppers - halved lengthwise
		And seeded
2		Bay leaves
1 tablespoon	15ml	Minced garlic
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes
		(or 2 cups chopped canned tomatoes)
1 cup	237ml	Water
1 3/4 cups	414ml	Chicken broth
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

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

Cut the tails into 3-inch pieces. Season with Essence. Set aside in the refrigerator.

Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and season with Essence. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking.

Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork.

During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

This recipe yields 4 main-course servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C08)

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