TLC Cooking "Emeril's Steamed Rockfish with Fava Bean-Chorizo Ragout"

Emeril's Steamed Rockfish with Fava Bean-Chorizo Ragout

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons	olive oil
2	links smoked chorizo, sliced into rounds
2	links fresh chorizo, whole
1	onion, sliced
2 cups	Fava beans, peeled
4 cups	vegetable broth
2 pounds	rockfish filet, skin on
1 tablespoon	Essence
1/4 cup	fresh parsley, roughly chopped
1/2 pound	yucca, cooked in boiling salted water until tender

PREPARATION:

Method:

In a skillet, heat olive oil over medium high heat. Saute the sausage and onion together for 1 to 2 minutes, until the onions start to soften. Add the Fava beans and the vegetable broth. Bring to a boil, reduce the heat and simmer, covered, until the sausage is almost cooked through and the Fava beans are tender, about 15 to 20 minutes.

To Serve

Cut the rockfish into 4 serving size portions. Season with Essence. Remove the lid from the pot and place the fish on top of the ragout. Sprinkle with parsley. Return the lid to the pot and continue cooking for an additional 7 to 10 minutes, until fish is opaque and cooked though.
Add the cooked yucca to the pot and heat through. Serve immediately.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices. Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Exotic Edibles episode of Emeril Green.

This recipe appears in: Fish

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