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Hearty Fish Stew

  • Yield: 4 servings


  • 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.