Name: Monkfish Stew with Saffron Broth And Wild Mushrooms
Ingredients: 2 c Fish stock; 1 ts Saffron threads; 18 oz Monkfish; cleaned,; ; cut into 1" dice; Bayou Blast - {Emeril's Creole Seasoning}; see * Note; 2 tb Olive oil; 1 c Assorted wild mushrooms; stemmed and sliced; 2 tb Chopped tomatoes; 2 tb Chopped fresh basil; 1/4 c Chopped green onions; 1 ts Minced garlic; 1 c Cleaned spinach leaves; Salt; to taste; Freshly-ground black pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Seafood		Essnce07	4	servings

INGREDIENTS

2	c	Fish stock
1	ts	Saffron threads
18	oz	Monkfish; cleaned,
		; cut into 1" dice
		Bayou Blast – {Emeril's Creole Seasoning}; see * Note
2	tb	Olive oil
1	c	Assorted wild mushrooms; stemmed and sliced
2	tb	Chopped tomatoes
2	tb	Chopped fresh basil
1/4	c	Chopped green onions
1	ts	Minced garlic
1	c	Cleaned spinach leaves
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Combine the stock and saffron and let sit for 15 minutes to allow the
saffron to infuse. Season the monkfish with Bayou Blast. Heat oil in a
large skillet over high heat. Add the seasoned monkfish and saute for 1
minute. Then add the mushrooms, tomatoes, basil, green onions, garlic, and
spinach and saute for 1 minute. Pour in the stock and simmer for 4 to 5
minutes. Season with salt pepper and transfer a serving plate. Serve
immediately. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2245 broadcast 07-25-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-01-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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