- 1 1/2 pounds monkfish
- 1 tablespoon Essence
- 1/3 cup vegetable oil
- 1/3 cup flour
- 1 cup chopped celery
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 2 bay leaves
- 1 tablespoon minced garlic
- 2 cups chopped, peeled, seeded tomatoes and their juice
- 1/2 cup white wine
- 2 cups chicken stock or canned low-sodium chicken stock
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 cup chopped green onions
- 2 tablespoons minced fresh parsley
- 1 1/2 cups cooked white rice
- Cut the fish into 2-inch pieces. Season with 1 tablespoon of the Essence and set aside.
- In a large, heavy stockpot, heat the oil over medium-high heat. Add the flour and stir constantly with a heavy wooden spoon until it becomes a dark roux the color of chocolate, about 15 to 20 minutes. Add the celery, onions and bell peppers, and cook, stirring, until the vegetables are wilted, 6 minutes. Add the bay leaves and garlic, and cook for 2 minutes. Add the tomatoes, wine, stock, salt and cayenne, and stir well. Bring to a boil and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until thickened, about 30 minutes. Add the fish and cook until it flakes with a fork, about 10 to 15 minutes.
- Stir in the green onions and parsley during the last 5 minutes of cooking time. Remove the bay leaves and serve hot in soup bowls ladled over rice.