Monkfish Stew with Saffron Broth and Wild Mushrooms

Total Time:
35 min
10 min
25 min

4 servings

  • 2 cups fish stock
  • 1 teaspoon saffron threads
  • 18 ounces monkfish, cleaned and cut into 1-inch dice
  • Essence, recipe follows
  • 2 tablespoons olive oil
  • 1 cup assorted wild mushrooms, stemmed and sliced
  • 2 tablespoons chopped tomatoes
  • 2 tablespoons chopped fresh basil
  • 1/4 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1 cup cleaned spinach leaves
  • Salt and pepper
  • 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
  • Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse.

  • Season the monkfish with Essence.

  • Heat oil in a large skillet over high heat. Add the seasoned monkfish and saute for 1 minute. Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute.

  • Pour in the stock and simmer for 4 to 5 minutes. Season with salt pepper and transfer a serving plate. Serve immediately.

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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