Fish Stew

4 main-course servings
  • 1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper
  • 1 tablespoon plus 1 teaspoon Rustic Rub
  • 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 cup chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped parsley

Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining 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 the remaining 1 teaspoon rub. 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

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4.9 19
I made this recipe almost exactly how it was written with the exception of adding about twice as much minced garlic, as recommended by another reviewer. I used 1.5lbs of fresh tilapia filets and two cans (10oz each) of diced tomatoes with green chilies. I made a half batch of my own Rustic Rub per another recipe on as I already had all the spices needed in my cabinet. As many other reviewers have noted, it tastes very much like gumbo. Absolutely delicious. It would be really great with some chicken or shrimp and okra, too. item not reviewed by moderator and published
Terrific and easy to make. We added a bot more garlic, like 3x the recipe as well as a little extra cayenne pepper 2x. Used shrimp as well, and the shells in the chicken stock for richer flavor. Huge hit! item not reviewed by moderator and published
This is one of the best dishes I've EVER made. Emeril's technique for coaxing complex flavors out of a stew that only has protein in it for the last 10 minutes of cooking...well, just amazing. The dark roux is very important and it smells delicious while cooking. I used snapper and added it on very low heat during only the last 7 or so minutes of cooking--it was barely cooked through and tender enough to eat with a spoon. I used all chicken stock instead of stock and water. Amazing recipe. item not reviewed by moderator and published
Simply GREAT! Everyone went for seconds. Used catfish and perch and was really good! item not reviewed by moderator and published
This is fantastic, much better than I expected. The roux gives it a wonderful flavor, and this recipe works great with catfish and talipia. Outstanding! item not reviewed by moderator and published
Great recipe! I actually halved the amount of water with wine, and than used more bell peppers than chile peppers, was great! Nice job again Emeril! Oh, and I used salmon and sole, pre-frozen from albertsons, very good item not reviewed by moderator and published
Made this 2 nights ago and it went over so well that I'm making more as I type this! I tweaked the original recipe. Used olive oil instead of vegetable oil, white wine in place of the water, vegetable broth instead of chicken broth, eliminated the celery and bell peppers, and added leeks at the very end. When I added the veggie broth I also added a cup of water, and I cooked with the lid on the whole time because I wanted the liquid. It still mostly cooked off and turned out like fish chili. You can't believe the flavor. My husband and brother ate it all and I only got about a cup of it! I served it to them with rice before, but tonight I'm serving it with bread and herbed butter. item not reviewed by moderator and published
This stew was awesome! Very similar to gumbo without the rice. My wife thought it was so good she finished a whole large bowl of it, which is unusual for her. The smell in the kitchen was amazing. I had a friend on speaker phone while I was cooking and told her it was too bad I didn't have smellaphone so she could share the joy! This is definitely going into my recipe box! item not reviewed by moderator and published
Like so many others I was hesitant. However, for one of my resolutions I really wanted to stretch out of my comfort zone in the kitchen and eat healthier so that means more seafood on both counts! The house smelt amazing. I had every step lined up in bowls and my teenage son helped me make the roux and wanted to add everything on his own. We used a Hawaiian fish and to make it with more of a kick added one finely diced habanero pepper. Delicious and fun to make! Oh and we added herbed baby potatoes that were left over in the fridge :) item not reviewed by moderator and published
this fish stew is the best i would fix it for anyone the spices are great thank you emeril baam you kicked this one in the right direction item not reviewed by moderator and published

Not what you're looking for? Try:

Hearty Fish Stew

Recipe courtesy of Emeril Lagasse