Recipe courtesy of Emeril Lagasse
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
4 servings

Ingredients

  • 1 1/2 pounds monkfish
  • 1 tablespoon Essence, recipe follows
  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 2 cups chopped, peeled, seeded tomatoes and their juice
  • 1/2 cup white wine
  • 2 cups chicken stock or canned low-sodium chicken stock
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup chopped green onions
  • 2 tablespoons minced fresh parsley
  • 1 1/2 cups cooked white rice
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

Directions

Cut the fish into 2-inch pieces. Season with 1 tablespoon of the Essence and set aside. In a large, heavy stockpot, heat the oil over medium-high heat. Add the flour and stir constantly with a heavy wooden spoon until it becomes a dark roux the color of chocolate, about 15 to 20 minutes. Add the celery, onions and bell peppers, and cook, stirring, until the vegetables are wilted, 6 minutes. Add the bay leaves and garlic, and cook for 2 minutes. Add the tomatoes, wine, stock, salt and cayenne, and stir well. Bring to a boil and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until thickened, about 30 minutes. Add the fish and cook until it flakes with a fork, about 10 to 15 minutes. Stir in the green onions and parsley during the last 5 minutes of cooking time. Remove the bay leaves and serve hot in soup bowls ladled over rice.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

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

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