| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 46 mg |
| Sodium | 1402 mg |