Title: Monkfish Stew with Saffron Broth And Wild Mushrooms
Categories: Essnce07
Yield: 4 servings

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

* 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.