INGREDIENTS

INSTRUCTIONS

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
Converted by MC_Buster.
Per serving: 966 Calories (kcal); 76g Total Fat; (69% calories from fat);
17g Protein; 57g Carbohydrate; 0mg Cholesterol; 3061mg Sodium Food
Exchanges: 2 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 14
1/2    Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC08
Converted by MM_Buster v2.0n.

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