October 23, 2014
Gumbo demands a firm, white-flesh ocean fish. Monkfish works particularly well as it can handle a little overcooking. If you are able to find wild white shrimp, they’re worth the extra money.
Yield: Serves 6 to 8
- Place stock and shrimp shells in a medium pot over high heat. When it starts to boil, reduce heat to maintain simmer. Cook 20 minutes. Pass through sieve, discarding shells. Add enough water to stock to make 8 cups. Set aside.
- In a large pot, heat oil over high heat. Add onion, celery and peppers. Cook, stirring, 7 minutes. Reduce heat to medium. Cook, stirring, until browned, 5 minutes. Reduce heat to medium-low. Add garlic and thyme. Cook 2 minutes. Add spices. Cook 1 minute. Add tomatoes, bay leaves and stock. Raise heat to high. Skim and discard fat as it rises. When it comes to a boil, reduce to simmer. Cook 30 minutes. Season with salt. Add okra, fish and shrimp. Cook until just done, 5 minutes. Stir cornstarch mixture into soup.
- Serve in warmed bowls with basil and rice.
House & Home February 2013