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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Bimal Karki
[email protected]Wow! This dish was amazing. I will definitely be making it again.
Khalid gull
[email protected]I highly recommend this recipe. It's easy to make and absolutely delicious.
danish Hussain
[email protected]This is a must-try recipe for any seafood lover.
Murad Mohammed
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it all up.
F o r h a d ღ
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Non Applicable
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The monkfish was mild and flaky, and the broth was very flavorful.
Pizzasfor U
[email protected]This is a great recipe for a special occasion dinner.
Davionte Washington
[email protected]I love the simplicity of this dish. It's perfect for a weeknight meal.
Asadullah Bhai
[email protected]The broth was amazing! I used it to make a risotto and it was the best risotto I've ever had.
amos Mumbi
[email protected]This was my first time cooking monkfish and it turned out great! The recipe was easy to follow and the fish was cooked perfectly. I will definitely be making this again.
Question Jolly
[email protected]I've made this recipe several times now and it's always a winner. The court bouillon is so easy to make and it really infuses the fish with flavor. I usually serve it with some roasted vegetables and a side of rice.
rieni
[email protected]This dish was a hit at my dinner party. The monkfish was tender and flaky, and the broth was packed with flavor. Everyone loved it!
Angie yamilette De la torre sanchez
[email protected]Absolutely delicious! The fish was cooked perfectly and the broth was flavorful and aromatic. I served it with some crusty bread to soak up all the delicious juices. Highly recommend!