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.