MONKFISH COURT BOUILLON
- 1 1/2 pounds monkfish tails, cleaned
- Essence, recipe follows
- 1/3 cup vegetable oil
- 1/3 cup flour
- 1 cup chopped celery
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
- 2 bay leaves
- 1 tablespoon minced garlic
- 2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
- 1 cup water
- 1 3/4 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 cup chopped green onions
- 2 tablespoons chopped parsley
- 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
Cut the tails into 3-inch pieces. Season with Essence. Set aside in the refrigerator.
Make a roux by combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate.
Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes.
Add the bay leaves and garlic and cook for about 2 minutes.
Add the tomatoes, water, and season with Essence. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes.
Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork.Essence (Emeril's Creole Seasoning):
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.
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