Monkfish Stew with Saffron Broth and Wild Mushrooms

• 2 cups fish stock
• 1 teaspoon saffron threads
• 18 ounces monkfish, cleaned and cut into 1-inch dice
• Essence, recipe follows
• 2 tablespoons olive oil
• 1 cup assorted wild mushrooms, stemmed and sliced
• 2 tablespoons chopped tomatoes
• 2 tablespoons chopped fresh basil
• 1/4 cup chopped green onions
• 1 teaspoon minced garlic
• 1 cup cleaned spinach leaves
• Salt and pepper
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse.
2. Season the monkfish with Essence.
3. Heat oil in a large skillet over high heat.
4. Add the seasoned monkfish and saute for 1 minute.
5. Then add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for 1 minute.
6. Pour in the stock and simmer for 4 to 5 minutes.
7. Season with salt pepper and transfer a serving plate.
8. Serve immediately.
9. Combine all ingredients thoroughly and store in an airtight jar or container.
10. Yield: about 2/3 cup
11. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
12. Published by William and Morrow, 1993.

fish stock, saffron threads, monkfish, olive oil, wild mushrooms, tomatoes, fresh basil, green onions, garlic, salt, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/monkfish-stew-with-saffron-broth-and-wild-mushrooms-recipe.html (may not work)