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Halibut In Saffron Broth


  • 1 1/2 teaspoons softened butter
  • 1 1 /2 teaspoons flour
  • 1 cup 1-inch balls of Idaho potatoes (Parisienne)
  • 1 1/2 cups light stock or water
  • 1/2 teaspoon saffron threads
  • Salt and pepper
  • Two-ounce fillets of halibut (thin pieces)
  • 1/2 cup thinly sliced carrots
  • 1/2 cup julienned spinach leaves
  • 1 tablespoon thinly sliced green onions


  • In a small bowl combine the butter and the flour, set aside. In a shallow, wide bottomed pan, place the potatoes, stock, saffron, and 1/2 teaspoon of salt. Bring to a boil and simmer for 1 minute. Add the halibut fillets and carrots. Cover and simmer for 4 minutes. When cooked, carefully remove it and add the spinach and green onions to the broth. While stirring with a spoon, add the flour butter mixture to the broth. The stock will thicken instantly, allow it to boil for 2 minutes. Taste and adjust the seasonings. Pour this sauce over the fish and arrange the vegetables.