Ingredients
- 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
Directions
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):
- 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 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By EM4BERN
CRYSTAL BAY, NV
on March 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OH MY!!! REALLLLLYY GOOD. I HAD TO USE SHRIMP. MONKFISH COMES FROM THE EAST COAST BUT HERE IN CALIFORNIA, WHOLE FOODS USED TO CARRY IT. NOW THEY SAY THEY HAVE TO ORDER IT. I CAN'T IMAGINE IT WOULD BE ANY BETTER WITH MONKFISH. QUICK TIP - TONY CHACHERE'S CREOLE SEASONING (OR ANY CREOLE SEASONING FOR THAT MATTER CAN SUBSTITUTE FOR "ESSENCE". IT'S THE EXACT SAME STUFF. THIS ONE'S A KEEPER. DEFINITELY SERVE WITH BAGUETTE BRUSHED WITH OLIVE OIL, TOAST IT AND RUB WITH CUT GARLIC CLOVE AND SPRINKLE WITH A LITTLE KOSHER SALT. YUM.
By ramash09
on January 06, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wonderful! I can't believe how delicious this dish is, the flavors are amazing and it is extremely easy to make. We will be making this time and time again.
By merribuck
Westerville, OH
on January 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
What a hearty dish! I loved it. I made it for my son's band, as they they take a break during practice. You know teenagers! they loved it.
I served it with a good bread. Yum!
Read all 4 reviews