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Recipe

Monkfish Court Bouillon

  • Yield: 4 main-course servings

Ingredients

  • 1 1/2 pounds monkfish tails, cleaned
  • Essence
  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
  • 1 cup water
  • 1 3/4 cups chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped parsley

Directions

  • Cut the tails into 3-inch pieces. Season with Essence. Set aside in the refrigerator.
  • Make a roux by combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate.
  • Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes.
  • Add the bay leaves and garlic and cook for about 2 minutes.
  • Add the tomatoes, water, and season with Essence. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking.
  • Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes.
  • Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork.
  • During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.