Photo: Fish Stew Recipe
Ingredients
- 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
Directions
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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By Peter Nelmes
Irvine, CA
on November 18, 2011
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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
By Penultimate
San Diego, CA
on October 01, 2011
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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.
By vtwinjockey_131...
Huntsville, AL
on April 21, 2011
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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!
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