| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Flour |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onions |
| 1/4 |
c |
Chopped green bell peppers |
| 1/4 |
c |
Chopped red bell peppers |
| 2 |
|
Mild green chili or banana peppers; sliced in half and lengthwise, seeded |
| 2 |
|
Bay leaves |
| 1 |
tb |
Minced garlic |
| 2 |
c |
Chopped tomatoes |
| 1 |
c |
White wine |
| 1 3/4 |
c |
Chicken broth |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 1 1/2 |
lb |
Red mullet |
| 1 |
tb |
Rustic rub |
| 1/4 |
c |
Chopped green onions; plus 2 tablespoons for garnish |
| 2 |
tb |
Chopped parsley |
|
|
Crusty bread |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2303
In a large saucepan combine the oil and flour together for a dark brown
roux, over high heat. Stir the roux with a wooden spoon for 15 minutes.
Stir in the celery, onions, bell peppers and chili peppers. Cook for 5 to 6
minutes. Add the bay leaves and garlic and cook for 2 minutes. Add the
tomatoes, wine. Reduce heat to a simmer and cook for 1 hour. Add the broth,
salt and cayenne and cook for 15 minutes. Season the fish with rustic rub.
Lay the fish in the mixture and cook or about 15 minutes, or until the fish
flakes with a fork. Stir in the green onions and parsley. Ladle the fish
into a shallow bowl. Garnish with green onions and crusty bread.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 26, 1998
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