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Recipe

Escolar Stew With Saffron Broth And Wild Mushrooms

  • Yield: 4 main-course servings

Ingredients

  • 2 cups Fish Stock or
  • Shrimp Stock
  • 1 teaspoon saffron threads
  • 2 cups diced escolar or other white firm-fleshed fish steak, such as yellowfin tuna, halibut, amberjack, or monkfish
  • 2 teaspoon Emeril's Creole Seasoning
  • 2 tablespoons olive oil
  • 1 cup assorted fresh wild mushrooms, such as chanterelles, shiitakes, oyster mushrooms, or black trumptets, stemmed if needed and thinly sliced
  • 2 tablespoons peeled, seeded, and chopped Italian plum tomatoes
  • 2 tablespoons chopped fresh basil
  • 1/4 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1 cup rinsed and stemmed fresh spinach leaves
  • 3/4 teaspoon salt
  • 3 turns freshly ground black pepper

Directions

  • Combine the stock with the saffron in a bowl and let sit to allow the saffron to infuse the stock, for about 15 minutes.
  • Combine the escolar with the Creole Seasoning and use your hands to coat the fish thoroughly.
  • Heat the oil in a large skillet over high heat. When the oil is hot, add the seasoned escolar and sautÈ, shaking the skillet, for about 1 minute. Add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and sautÈ for 1 minute. Add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and sautÈ for 1 minute. Stir in the infused stock and simmer for 4 to 5 minutes. Stir in the salt and pepper and remove from the heat. Makes about 4 cups.
  • Serve hot in shallow bowls with hot crusty bread.