| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Essnce07 |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fish stock |
| 1 |
t |
Saffron threads |
| 18 |
oz |
Monkfish, cleaned |
|
|
cut into 1" dice |
|
|
Bayou Blast – {Emeril's |
|
|
Creole Seasoning} see * |
|
|
Note |
| 2 |
T |
Olive oil |
| 1 |
c |
Assorted wild mushrooms |
|
|
stemmed and sliced |
| 2 |
T |
Chopped tomatoes |
| 2 |
T |
Chopped fresh basil |
| 1/4 |
c |
Chopped green onions |
| 1 |
t |
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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