Hearty Fish Stew

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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?!

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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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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.