Hearty Fish Stew
Show: The Essence of EmerilEpisode: Camp
Rate This RecipeRead users' reviews (3)
- Recipe categories: Fish, Vegetables, Peppers, Celery, Onion, Tomato,
- recipe
- ratings & reviews(3)
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
The Contessa's Mac and Cheese
(05:14)
-
Creamy Macaroni and Cheese
(04:09)
-
NYC On the Go
(01:03:00)
-
Ham and Cheese Spirals
(02:46)
-
Paula's Summer Macaroni Salad
(02:05)
-
Mac and Cheese Throwdown
(03:01)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Texas Rib-Eye Steak
(02:57)
-
Best Ever Mac and Cheese
(02:54)
-
Yummy Bacon Wrapped Appetizers
-
Photo Galleries
-
Summer Cookout Salad Recipes
40 Photos
-
Spring Weeknight Dinners
20 Photos
-
Memorial Day Dessert Recipes
9 Photos
-
Things to Grill in Foil
11 Photos
-
Great Grilled Vegetables
19 Photos
-
Spring Desserts for Entertaining
13 Photos
-
Healthy Chicken Recipes
28 Photos
-
Recipe of the Day: What to Cook in June 2012
36 Photos
-
Best BBQ Rib Recipes
23 Photos
-
BBQ Side Dish Recipes
25 Photos
-
Summer Cookout Salad Recipes
-
Topics
See More Recipes Like This From Food.com
Access Food Network anywhere, anytime, including all your favorite recipes from star chefs. Check It Out
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Average Rating:
Total Reviews: 3
Showing 1-3 of 3
Sort by:
SELECT
By DeannaChad
New Castle, DE
on July 02, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
make it 1/3 oil and 1/3 flour.. It is a real good dish if you do the correction to the typo
By johnboruch_2763366
peoria, AZ
on December 15, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ibelieve there is a typo in the above recipre. Way toomuch flour and oil. I believe it should read 1/3 cup oil and 1/2 cupflour.