Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | olive oil |
| ¼ cup | flour |
| 1.00 cup | chopped celery |
| 1.00 cup | chopped onions |
| ¼ cup | chopped green bell peppers |
| ¼ cup | chopped red bell peppers |
| 2.00 \N | mild green chili or banana peppers; halved lengthwise, |
| 1 \N | and seeded |
| 2.00 \N | bay leaves |
| 1.00 tablespoon | minced garlic |
| 2.00 cup | chopped tomatoes |
| 1.00 cup | white wine |
| 1¾ cup | chicken broth |
| ¾ teaspoon | salt |
| ¼ teaspoon | cayenne pepper |
| 1½ pounds | red mullet |
| 1.00 tablespoon | rustic rub; see * note |
| ¼ cup | chopped green onions |
| 2.00 tablespoon | chopped parsley |
| 1 \N | === garnish === |
| 2.00 tablespoon | chopped green onions |
| 1 \N | crusty bread |
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is included in this collection.
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 chili peppers. Cook for 5 to 6 minutes. Add the bay leaves and garlic and cook for 2 minutes. Add the tomatoes and 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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