Monkfish Court Bouillon

Name: Monkfish Court Bouillon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 1/2 pounds monkfish; 1 tablespoon Essence, recipe follows; 1/3 cup vegetable oil; 1/3 cup flour; 1 cup chopped celery; 1 cup chopped onions; 1/2 cup chopped green bell peppers; 2 bay leaves; 1 tablespoon minced garlic; 2 cups chopped, peeled, seeded tomatoes and their juice; 1/2 cup white wine; 2 cups chicken stock or canned low-sodium chicken stock; 3/4 teaspoon salt; 1/4 teaspoon cayenne; 1/4 cup chopped green onions; 2 tablespoons minced fresh parsley; 1 1/2 cups cooked white rice; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Monkfish Court Bouillon

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Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

581

Total Fat

24

Saturated Fat

3

Carbohydrates

53

Dietary Fiber

7

Sugar

8

Protein

34

Cholesterol

46

Sodium

1402

Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

581

Total Fat

24

Saturated Fat

3

Carbohydrates

53

Dietary Fiber

7

Sugar

8

Protein

34

Cholesterol

46

Sodium

1402

Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min

Ingredients

1 1/2 pounds monkfish

1 tablespoon Essence, recipe follows

1/3 cup vegetable oil

1/3 cup flour

1 cup chopped celery

1 cup chopped onions

1/2 cup chopped green bell peppers

2 bay leaves

1 tablespoon minced garlic

2 cups chopped, peeled, seeded tomatoes and their juice

1/2 cup white wine

2 cups chicken stock or canned low-sodium chicken stock

3/4 teaspoon salt

1/4 teaspoon cayenne

1/4 cup chopped green onions

2 tablespoons minced fresh parsley

1 1/2 cups cooked white rice

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Monkfish Court Bouillon

Monkfish Court Bouillon

Essence (Emeril's Creole Seasoning):

Essence (Emeril's Creole Seasoning):

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