- 1 1/2 pounds monkfish tails, cleaned
- 1/3 cup vegetable oil
- 1/3 cup flour
- 1 cup chopped celery
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
- 2 bay leaves
- 1 tablespoon minced garlic
- 2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
- 1 cup water
- 1 3/4 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 cup chopped green onions
- 2 tablespoons chopped parsley
- Cut the tails into 3-inch pieces. Season with Essence. Set aside in the refrigerator.
- Make a roux by combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate.
- Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes.
- Add the bay leaves and garlic and cook for about 2 minutes.
- Add the tomatoes, water, and season with Essence. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking.
- Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes.
- Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork.
- During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.