A hearty Louisiana fish stew using fresh Gafftop chunks.
3 Pound (or any whole fresh fish)
1 Cup (16 tbs) (Louisiana hot sauce)
2 Medium, chopped (divided)
10 Large, chopped (divided)
Green bell pepper
1 Cup (16 tbs), chopped
1 Teaspoon, chopped
2 Tablespoon (blended with 1 cup water.)
Lea & perrins sauce
3 Cup (48 tbs) (or 1 cup tomato paste)
4 Tablespoon (about 1/4 cup)
1 Cup (16 tbs) (frozen or fresh.) (Optional)
1. Wash, scale and fillet the fish. Retain the bones, head and tail for the stock.
2. Cut the fillet into chunks. Place in a zip lock bag and pour the Louisiana hot sauce on top. Close bag and refrigerate. Marinate fish for 1 hour till you prepare the stock.
3. To make the fish stock, in a large pot, add fish bones, along with 1/3 onions and 2 cloves chopped garlic. Sweat for 2-3 minutes. Pour in 1 liter water. Bring to a boil. Skim off the scum. Then reduce and simmer on low heat for 60 minutes.
4. In a large skillet or pot, heat the olive oil.
5. Arrange the marinated fish chunks in a single layer. Take half the remaining onions and half the bell peppers and sprinkle them on top. Arrange the remaining fish chunks in a second layer along with remaining onions and bell pepper.
6. Sprinkle the chopped garlic and celery seeds on top.
7. Sprinkle the shrimp powder all over.
8. Blend the roux with 1 cup water, tomato puree/paste and 1 cup fish stock. Pour the mixture over the fish and vegetables in the pot.
9. Sprinkle the Lea and Perrins on top.
10. Bring the liquid to a boil. Cover the pot with a lid, reduce heat to low and simmer the fish really slowly for 1- 1 1/2 hour. Do not stir or lift the lid while it is cooking. Simply shake the pot gently to prevent the fish from sticking to the bottom.
11. Add the okra (if using) to the stew halfway through the cooking time.
12. When the stew is done, (should be thick with the oil floating on the surface)taste and adjust the seasoning. You can add more stock to the stew if it is too thick.
12. Serve the Gumbo in large bowls, over hot cooked rice.