Photo: Hearty Fish Stew Recipe
Ingredients
- 3 cup oil
- 2 cup flour
- 1 cup rough-chopped onions
- 2 cup rough-chopped celery
- 2 cup rough-chopped green pepper
- 2 cups rough-chopped tomatoes
- 3 bay leaves
- 1 lb small fish fillets, skin on
- 2 Tbsps chopped parsley
- 3 Tbsps chopped green onion
- Creole spice
Directions
In a soup pot heat oil, whisk in flour to make a thin roux, and cook 3-5 minutes, whisking, until raw flour taste has cooked out. Add onions, celery, and green peppers and cook until tender. Stir in tomatoes and bay leaves, reduce heat to very low and simmer 1 hour. A film or crust will form on top of tomatoes; do not stir. Add fish fillets, cover tightly, and cook 5 minutes.
Remove fish to serving plates or a platter, sprinkle with parsley and green onions and adjust seasoning with Creole spice. Serve over rice.
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By claudenadoughty...
geary, OK
on October 02, 2009
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i wanted to make fish stew,not fish goo,this has to be wrong someone check the recipe...yuck cd
By DeannaChad
New Castle, DE
on July 02, 2007
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Got this from www.emerils.com
HEARTY FISH STEW
from Essence Of Emeril EE72
Ingredients needed:
1/4 cup oil
1/2 cup flour
1 cup rough-chopped onions
1/2 cup rough-chopped celery
1/2 cup rough-chopped green pepper
2 cups rough-chopped tomatoes
3 bay leaves
1 pound small fish fillets, skin on
2 tablespoons chopped parsley
3 tablespoons chopped green onion
Creole spice
In a soup pot heat oil, whisk in flour to make a thin roux, and cook 3 to 5 minutes, whisking, until raw flour taste has cooked out. Add onions, celery, and green peppers and cook until tender. Stir in tomatoes and bay leaves, reduce heat to very low and simmer 1 hour. A film or crust will form on top of tomatoes; do not stir. Add fish fillets, cover tightly, and cook 5 minutes.
Remove fish to serving plates or a platter, sprinkle with parsley and green onions and adjust seasoning with Creole spice. Serve over rice.
Yield: 4 servings
When I made the recipe from food network, it came out thick like beef stew(due to 3 to 2 ratio. So I found the recipe on emerils.com and after I made the rue and put all the vegetables in, there was no liquid in the pot to allow it to simmer for an hour. The only thing that I thought to do was to add water. The recipe doesn't say to do so, but how else is it suppose to turn out to look like the picture?!
By slammer612
Hamtramck, MI
on March 23, 2007
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make it 1/3 oil and 1/3 flour.. It is a real good dish if you do the correction to the typo
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