Cooking Index - Cooking Recipes & IdeasMonkfish Court Bouillon Recipe - Cooking Index

Monkfish Court Bouillon

Type: Fish
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozMonkfish
1 tablespoon 15mlEmeril's Essence - see * Note
1/3 cup 78mlVegetable oil
1/3 cup 20g / 0.7ozFlour
1 cup 110g / 3.9ozChopped celery
1 cup 62g / 2.2ozChopped onions
1/2 cup 73g / 2.6ozChopped green bell peppers
2   Bay leaves
1 tablespoon 15mlMinced garlic
2 cups 125g / 4.4ozChopped peeled seeded tomatoes and
  Their juice
1/2 cup 118mlWhite wine
2 cups 474mlChicken stock
  = (or canned low-sodium chicken stock)
3/4 teaspoon 3.8mlSalt
1/4 teaspoon 1.3mlCayenne
1/4   Cup chopped green onions
2 tablespoons 30mlMinced fresh parsley
1 1/2 cups 240g / 8.5ozCooked 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.