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
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
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