MONKFISH COURT BOUILLON
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 25
Steps:
- 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.
- 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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Ugochukwu Goodnews Juongwa
[email protected]This dish was easy to make and turned out great. The fish was cooked through but still moist, and the broth was flavorful and light. I would definitely recommend this recipe to others.
Abuzar Ali
[email protected]I made this recipe for my family and they loved it! The fish was tender and flaky, and the broth was flavorful and light. I will definitely be making this again.
Satan Mapes
[email protected]This dish was delicious! The monkfish was cooked perfectly and the broth was flavorful and light. I served it with some roasted vegetables and a glass of white wine, and it was a perfect meal.
Jalal Ahmed
[email protected]I love this recipe! The monkfish is always cooked perfectly and the broth is so flavorful. I've served it with rice, pasta, and even quinoa, and it's always a hit.
Skipi
[email protected]This recipe is a keeper! The monkfish is cooked perfectly and the broth is delicious. I served it with some steamed vegetables and a glass of white wine, and it was a perfect meal.
Mayasa Amanzi
[email protected]I've made this recipe several times and it's always a winner. The fish is always cooked perfectly and the broth is so flavorful. I love serving it with some crusty bread and a glass of white wine.
Ahmed Abbeyson
[email protected]This is a great recipe for a special occasion. The monkfish is cooked perfectly and the broth is flavorful and light. I served it with some roasted vegetables and a glass of white wine, and it was a perfect meal.
Khan Don
[email protected]This dish was easy to make and turned out great. The fish was cooked through but still moist, and the broth was flavorful and light. I would definitely recommend this recipe to others.
Shahzaib Shahzaib khan
[email protected]I made this recipe for my family and they loved it! The fish was tender and flaky, and the broth was flavorful and light. I will definitely be making this again.
Marker
[email protected]This dish was delicious! The monkfish was cooked perfectly and the broth was flavorful and light. I served it with some roasted vegetables and a glass of white wine, and it was a perfect meal.
alice the Unicorn yay
[email protected]I love this recipe! The monkfish is always cooked perfectly and the broth is so flavorful. I've served it with rice, pasta, and even quinoa, and it's always a hit.
Kassandra ESTRADA
[email protected]This recipe is a keeper! The monkfish is cooked perfectly and the broth is delicious. I served it with some steamed vegetables and a glass of white wine, and it was a perfect meal.
Salinka Liyanage
[email protected]I've made this recipe several times and it's always a winner. The fish is always cooked perfectly and the broth is so flavorful. I love serving it with some crusty bread and a glass of white wine.
Juankli Prado
[email protected]This is a great recipe for a special occasion. The monkfish is cooked perfectly and the broth is flavorful and light. I served it with some roasted vegetables and a glass of white wine, and it was a perfect meal.
Ajimkhan Uddin
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the delicate flavor of the fish and the flavorful broth. I will definitely be making this again.
Kamugisha Benard
[email protected]This was a delicious and elegant dish. The monkfish was cooked perfectly and the broth was flavorful and light. I served it with some steamed vegetables and a glass of white wine, and it was a perfect meal.
Speda Nazm
[email protected]I followed the recipe exactly and the dish turned out perfectly. The fish was cooked through but still moist, and the broth was flavorful and light. I would definitely recommend this recipe to others.
Ice Geo
[email protected]This dish was easy to make and turned out great. The fish was moist and flavorful, and the broth was delicious. I served it with some crusty bread and a glass of white wine, and it was a perfect meal.
Mubariz sarwari
[email protected]I'm not usually a fan of monkfish, but this recipe changed my mind. The fish was tender and flaky, and the broth was flavorful and light. I'll definitely be making this again!
Md Sop
[email protected]This monkfish court-bouillon was a delightful dish! The flavors were delicate and well-balanced, and the fish was cooked perfectly. I especially loved the addition of the saffron, which gave the broth a beautiful golden color and a subtle floral arom