Monkfish court bouillon

Yield: 1 servings

Measure Ingredient
1½ pounds Monkfish tails; cleaned
\N \N Essence
⅓ cup Vegetable oil
⅓ cup Flour
1 cup Chopped celery
1 cup Chopped onions
½ cup Chopped bell peppers
2 \N Mild green chilies or banana peppers; sliced lengthwise
\N \N ; in half and seeded
2 \N Bay leaves
1 tablespoon Minced garlic
2 cups Chopped peeled and seeded tomatoes or 2
\N \N ; cups chopped canned tomatoes
1 cup Water
1¾ cup Chicken broth
¾ teaspoon Salt
¼ teaspoon Cayenne
¼ cup Chopped green onions
2 tablespoons Chopped parsley

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. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

Yield: 4 main-course servings

Converted by MC_Buster.

Per serving: 966 Calories (kcal); 76g Total Fat; (69% calories from fat); 17g Protein; 57g Carbohydrate; 0mg Cholesterol; 3061mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 4½ Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC08 Converted by MM_Buster v2.0n.

Similar recipes