Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Monkfish

  2. 1 tablespoon 15ml Emeril's Essence - seeNote

  3. 1/3 cup 78ml Vegetable oil

  4. 1/3 cup 20g / 0.7oz Flour

  5. 1 cup 110g / 3.9oz Chopped celery

  6. 1 cup 62g / 2 1/5oz Chopped onions

  7. 1/2 cup 73g / 2.6oz Chopped green bell peppers

  8. 2 Bay leaves

  9. 1 tablespoon 15ml Minced garlic

  10. 2 cups 125g / 4.4oz Chopped peeled seeded tomatoes and Their juice

  11. 1/2 cup 118ml White wine

  12. 2 cups 474ml Chicken stock

  13. 3/4 teaspoon 3.8ml Salt

  14. 1/4 teaspoon 1 1/3ml Cayenne

  15. 1/4 Cup chopped green onions

  16. 2 tablespoons 30ml Minced fresh parsley

  17. 1 1/2 cups 240g / 8 1/2oz Cooked white rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. 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. This recipe yields 4 servings.


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