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Red Mullet Court-bouillon

  • Yield: 4 servings


  • 1/4 cup olive oil
  • 1/4 cup flour
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped red bell peppers
  • 2 mild green chili or banana peppers, sliced in half and lengthwise, seeded
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 2 cups chopped tomatoes
  • 1 cup white wine
  • 1 3/4 cup chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 1/2 pound red mullet
  • 1 tablespoon rustic rub
  • 1/4 cup chopped green onions, plus 2 tablespoons for garnish
  • 2 tablespoons chopped parsley
  • Crusty bread


  • In a large saucepan combine the oil and flour together for a dark brown roux, over high heat. Stir the roux with a wooden spoon for 15 minutes. Stir in the celery, onions, bell peppers and chili peppers. Cook for 5 to 6 minutes. Add the bay leaves and garlic and cook for 2 minutes. Add the tomatoes, wine. Reduce heat to a simmer and cook for 1 hour. Add the broth, salt and cayenne and cook for 15 minutes. Season the fish with rustic rub. Lay the fish in the mixture and cook or about 15 minutes, or until the fish flakes with a fork. Stir in the green onions and parsley. Ladle the fish into a shallow bowl. Garnish with green onions and crusty bread.