Why is seafood gumbo so good

Seafood gumbo Recipes

Category: starters and main courses


  • 150 ml of vegetable oil
  • 100 g of flour
  • 200 g okra, finely chopped
  • 2 onions, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 green peppers, finely chopped
  • 150 g sliced ​​cooking chorizo
  • 1 l fish bouillon (see below)
  • 1 teaspoon cayenne pepper
  • 400 g chopped canned tomatoes
  • A shot of Tabasco
  • 200 g white fish fillets (e.g. merlan, saithe or hake), diced
  • 8 raw, large prawns
  • Cooked rice, optionally for serving
  • Small bunch of flat parsley, finely chopped

For the fish bouillon

  • 4 onions, peeled and roughly chopped
  • 8 carrots, thinly sliced
  • 8 celery stalks, thinly sliced
  • 2 tomatoes, quartered
  • Zest of one lemon
  • 2 liters of cold water
  • 1 kg of fish bones
  • 100 g raw shrimp in the shell


First prepare the fish stock:
Put all ingredients in a large saucepan and bring to a boil over low heat, simmer at the boiling point for 15 minutes. Turn the heat down and simmer for another 45 minutes. Then strain through a fine sieve into a jug, throw away all solid ingredients.

Make a roux from 120 ml of oil and flour in a saucepan on low heat, slowly increase the temperature while stirring constantly until the roux takes on a light brown color - with a little practice you can also make it darker for more flavor. When the color is right, take it off the heat and stir for a few minutes, until the roux has cooled down a bit.

In another saucepan, sauté the chopped vegetables with the chorizo ​​over medium heat for a few minutes. Slowly add the roux, stirring constantly, mix in a liter of the fish stock, stirring constantly. Add the cayenne pepper and canned tomatoes and mix well. Simmer for 45 minutes to allow the flavors to unfold. Either leave it as it is or puree it with a blender to make a thick sauce (I prefer it un-pureed, but pureed is better if it is served with rice.) Add a little Tabasco and season with salt. The sauce can now be stored in the refrigerator or frozen. To serve, simply warm up and let the shrimp and fish cook in it.

Remove from heat and garnish with parsley. Serve immediately, alone or with rice.

Recipe credit: Recipes and photos from this series come from FISH by MAT FOLLAS. Photos: STEVE PAINTER (RYLAND PETERS & SMALL, € 29.10)


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