Food Network: Monkfish Court Bouillon

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Monkfish Court Bouillon
Recipe courtesy Emeril Lagasse, 2001

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

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.

Ingredients
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
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.