Recipe courtesy of Emeril Lagasse
Monkfish Court Bouillon
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- 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 g
- Saturated Fat
- 3 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 46 mg
- Sodium
- 1402 mg
- 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 g
- Saturated Fat
- 3 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 46 mg
- Sodium
- 1402 mg
Ingredients
Essence (Emeril's Creole Seasoning):
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):
Yield:
about 2/3 cup
- 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.
