Monkfish stew with saffron broth and wild mushrooms

Yield: 4 servings

Measure Ingredient
2 cups Fish stock
1 teaspoon Saffron threads
18 ounces Monkfish; cleaned,
\N \N ; cut into 1\" dice
\N \N Bayou Blast - {Emeril's Creole Seasoning}; see * Note
2 tablespoons Olive oil
1 cup Assorted wild mushrooms; stemmed and sliced
2 tablespoons Chopped tomatoes
2 tablespoons Chopped fresh basil
¼ cup Chopped green onions
1 teaspoon Minced garlic
1 cup Cleaned spinach leaves
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse. Season the monkfish with Bayou Blast. 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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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