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Suggest a better descriptionESSENCE 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 recipelu-digest by molony
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Serving Size: 1 Serving (1937g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1377 | ||
Calories from Fat: 386 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.9g | 57 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 333.4mg | 103 % | |
Sodium 3254.8mg | 112 % | |
Potassium 4276.3mg | 113 % | |
Total Carbohydrate 91.4g | 27 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 77.4g | ||
Protein 146.5g | 209 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1377
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