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Seafood Gumbo

Really important. Because this is quick to cook, make sure you assemble all the ingredients, before you start cooking. Avoid over seasoning or too much liquid. Remember you can always add, but you can’t take away.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 6 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 50 ml olive oil
  • 2 tsp minced garlic or 4 cloves peeled and finely chopped
  • 150 g onion – One medium sized peeled and finely chopped.
  • 1 tsp minced chilli
  • 1 ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • 150 g celery – washed peeled, cut julienne
  • 150 g carrot – washed peeled, cut julienne
  • 100 g leek – the white part split, washed, cut julienne.
  • 150 g fennel washed, cut into julienne
  • 500 ml fish stock
  • 500 ml vegetable stock
  • 300 ml white wine
  • 40 ml lemon juice
  • Seasoning – Salt and pepper.
  • 200 g tomato - ripe blanched, skin and seed removed.
  • 18 Green prawns -shelled tail on, de-veined
  • 12 Mussels -in shell
  • 2 squid tubes – cleaned cut into twelve pieces
  • 450 g white fish fillet – skinless boneless, cut into six pieces. 300g net
  • 12 scallops - out of shell. 100g
  • 12 oysters – In the half shell out of shell
  • chopped parsley.

Equipment

  • A five litre Dutch oven or similar sized saucepan.

Method
 

  1. Assemble ingredients
  2. Sauté the garlic and onion in the oil, over low flame for 2 minutes. A little colour is acceptable.
  3. Add chilli, paprika, cayenne. Stir in for 1minute.
  4. Add celery, carrot and leek. Continue cooking/stirring for another 2minutes.
  5. Add liquids, bring to boil. Turn down to slow simmer.
  6. Add tomato. Check seasoning.
  7. Add Mussels and Prawns. Bring back to a slow simmer. Should take less than two minutes.
  8. Add Scallops and fish. Bring back to slow simmer.
  9. Add oysters, parsley. Taste test. Adjust to suit.
  10. Serve in large pre-warmed bowls with the rouille on the side

Notes

Substitute the seafood to suit your taste.
Decrease/Increase the spice to suit.
The ingredient list looks a little daunting; however you can break the recipe into two separate jobs. Firstly the vegetable broth which would include everything but the seafood and parsley. You could even consider cooking this the day before. The second part is naturally the seafood.