Monkfish Court Bouillon

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Monkfish
1 tablespoon	15ml	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 green bell peppers
2		Bay leaves
1 tablespoon	15ml	Minced garlic
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes and
		Their juice
1/2 cup	118ml	White wine
2 cups	474ml	Chicken stock
		= (or canned low-sodium chicken stock)
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Cayenne
1/4		Cup chopped green onions
2 tablespoons	30ml	Minced fresh parsley
1 1/2 cups	240g / 8.5oz	Cooked white rice

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's 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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E08) - from the TV FOOD - NETWORK

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