Red Mullet Court-Bouillon

Total Time:
2 hr 50 min
50 min
2 hr

4 servings

  • 1/4 cup olive oil
  • 1/4 cup flour
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped red bell peppers
  • 2 mild green chile or banana peppers, sliced in half and lengthwise, seeded
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 2 cups chopped tomatoes
  • 1 cup white wine
  • 1 3/4 cup chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 1/2 pound red mullet
  • 1 tablespoon Emeril's Rustic Rub, recipe follows
  • 1/4 cup chopped green onions, plus 2 tablespoons for garnish
  • 2 tablespoons chopped parsley
  • Crusty bread
  • Emeril's Rustic Rub:
  • 8 tablespoons paprika
  • 3 tablespoons cayenne
  • 5 tablespoons freshly ground black pepper
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 6 tablespoons salt
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried thyme

In a large saucepan combine the oil and flour together for a dark brown roux, over high heat.

Stir the roux with a wooden spoon for 15 minutes. Stir in the celery, onions, bell peppers, and chile peppers. Cook for 5 to 6 minutes. Add the bay leaves and garlic, and cook for 2 minutes. Add the tomatoes, wine. Reduce heat to a simmer and cook for 1 hour. Add the broth, salt, and cayenne and cook for 15 minutes. Season the fish with rustic rub. Lay the fish in the mixture and cook for about 15 minutes, or until the fish flakes with a fork. Stir in the green onions and parsley. Ladle the fish into a shallow bowl. Garnish with green onions and crusty bread.

Emeril's Rustic Rub:

Combine all ingredients and store in an airtight container

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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