Hearty Fish Stew (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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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