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 Gumbo with Cod Recipe
Gumbo or Gumbo is an American cuisine dish common in the state of Louisiana. This is a thick soup with spices, similar in consistency to a stew. It is considered a legacy of the cuisine of the Cajuns, descendants of French immigrants who arrived in Canada in the XVIII century. Gumbo can be thick, like a stew, and served on a rice pad, or it can be more liquid, like soup. I have prepared the second option based on a recipe from the magazine "Gostronom".
Course First Course Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Course First Course Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. Gumbo can be prepared with any sea fish - walleye, cod, dorado, flounder, sea bass. The main thing is that there are no small bones in the fish. I have a cod fillet. Rinse the rice in several waters, put it in a saucepan with cold water and leave for 30 minutes. Drain the water. Pour a large amount of fresh water into a saucepan, bring to a boil over high heat and cook for 7 minutes. Reduce the heat and cook for another 10 minutes. Put the rice in a colander and let it dry.
    Prepare the products. Gumbo can be prepared with any sea fish - walleye, cod, dorado, flounder, sea bass. The main thing is that there are no small bones in the fish. I have a cod fillet. Rinse the rice in several waters, put it in a saucepan with cold water and leave for 30 minutes. Drain the water. Pour a large amount of fresh water into a saucepan, bring to a boil over high heat and cook for 7 minutes. Reduce the heat and cook for another 10 minutes. Put the rice in a colander and let it dry.
  2. While the rice is cooking, prepare the vegetables, wash them and peel them. Pepper cut into small cubes, celery - thin slices. Peel and finely chop the onion. Defrost the beans at room temperature and dry them.
    While the rice is cooking, prepare the vegetables, wash them and peel them. Pepper cut into small cubes, celery - thin slices. Peel and finely chop the onion. Defrost the beans at room temperature and dry them.
  3. Heat the vegetable oil in a saucepan, add flour and cook, stirring constantly, for 3 minutes.
    Heat the vegetable oil in a saucepan, add flour and cook, stirring constantly, for 3 minutes.
  4. Put the sweet pepper, celery and onion in the flour mixture and cook, stirring, for another 6 minutes.
    Put the sweet pepper, celery and onion in the flour mixture and cook, stirring, for another 6 minutes.
  5. Mash the tomatoes with a fork and add the juice to the pan with the vegetables.
    Mash the tomatoes with a fork and add the juice to the pan with the vegetables.
  6. Heat the broth almost to a boil, pour it into a saucepan and let it boil.
    Heat the broth almost to a boil, pour it into a saucepan and let it boil.
  7. Immediately add the beans, salt and pepper to taste. Cook over medium heat with the lid loosely closed for 10 minutes.
    Immediately add the beans, salt and pepper to taste. Cook over medium heat with the lid loosely closed for 10 minutes.
  8. Meanwhile, wash the fish fillet, dry it and cut it into small pieces. Add the fillet pieces to the soup and cook for 5 minutes.
    Meanwhile, wash the fish fillet, dry it and cut it into small pieces. Add the fillet pieces to the soup and cook for 5 minutes.
  9. Add the bay leaf and cook the soup for a couple more minutes.
    Add the bay leaf and cook the soup for a couple more minutes.
  10. The gumbo is ready to serve.
    The gumbo is ready to serve.
  11. Spread the boiled rice on plates, pour the soup and serve to the table.
    Spread the boiled rice on plates, pour the soup and serve to the table.
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