Recipe - Red Mullet Court-Bouillon

One fourth cup Olive oil
One fourth cup Flour
1 cup Chopped celery
1 cup Chopped onions
One fourth cup Chopped green bell peppers
One fourth cup Chopped red bell peppers
2 Mild green chili or banana
peppers; cut or sliced up in half and
lengthwise, seeded
2 Bay leaves
1 tablespoon Minced garlic
2 cup Chopped tomatoes
1 cup White wine
1 Three fourths cup Chicken broth
Three fourths teaspoon Salt
One fourth teaspoon Cayenne
1 One half pound Red mullet
1 tablespoon Rustic rub
One fourth cup Chopped green onions; plus 2
tablespoons for garnish
2 tablespoon Chopped parsley
Crusty bread

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 recipeludigest by molony molony@scsn.net on Feb 26, 1998