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Monkfish Court Bouillon
1
−1/2 Pound Monkfish tails; cleaned
Essence
1
1
1
1
1
2
2
1
2
1
1
3
1
1
2
1
/3 Cup Vegetable oil
/3 Cup Flour
Cup Chopped celery
Cup Chopped onions
/2 Cup Chopped bell peppers
Mild green chilies or banana peppers; sliced lengthwise in half and seeded
Bay leaves
Tablespoon Minced garlic
Cup Chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
Cup Water
3/4 Cup Chicken broth
/4 Teaspoon Salt
/4 Teaspoon Cayenne
/4 Cup Chopped green onions
Tablespoon Chopped parsley
/2 Fat; 0 Other Carbohydrates
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.
Yield: 4 main−course servings
Monkfish Court Bouillon
416
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