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".
Servings 2
Cook Time 70 minutes
Ingredients
- 400 gram Fish fillet sea bass, cod, or other white sea fish
- 1 glass Rice basmati
- 1 piece Bulgarian peppers green
- 1 piece Celery petiole
- 1 piece Onion
- 400 gram Bean fresh-frozen
- 400 gram Tomatoes in own juice
- 400 ml Broth (fish)
- 3 tablespoons Flour wheat / Flour
- 3 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- 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.
- 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.
- Heat the vegetable oil in a saucepan, add flour and cook, stirring constantly, for 3 minutes.
- Put the sweet pepper, celery and onion in the flour mixture and cook, stirring, for another 6 minutes.
- Mash the tomatoes with a fork and add the juice to the pan with the vegetables.
- Heat the broth almost to a boil, pour it into a saucepan and let it boil.
- Immediately add the beans, salt and pepper to taste. Cook over medium heat with the lid loosely closed for 10 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.
- Add the bay leaf and cook the soup for a couple more minutes.
- The gumbo is ready to serve.
- Spread the boiled rice on plates, pour the soup and serve to the table.