Monkfish Gumbo
Nutrition
Calories: 272 kcalCarbohydrates: 37 gProtein: 35 gFat: 18 gSaturated Fat: 15 gCholesterol: 31 mgSodium: 692 mgFiber: 12 gSugar: 11 gVitamin A: 34.675 IUCalcium: 97 mgIron: 16 mg
Ingredients
- 2 teaspoon olive oil
- 1 cup chopped onion
- 2 teaspoon minced garlic
- ¾ cup Green bell peppers chopped
- ¾ cup Red bell pepper chopped
- 1/2 cup finely chopped fresh parsley divided
- ¾ teaspoon dried thyme
- 1 teaspoon salt or to taste
- ½ teaspoon hot pepper sauce
- ¼ teaspoon cayenne pepper to taste
- 4 cups fish broth
- 2 cups diced fresh plum Roma tomatoes
- 2 tablespoon flour optional see note
- ¼ cup water
- 3/4 to 1 lb okra stems trimmed, cut crosswise into 1/2-inch pieces
- 1 ½ lb monkfish cut into 1" cubes
- 2 cups hot cooked rice
Instructions
- Briefly heat the olive oil in a nonstick kettle or Dutch oven. Add the onion, and sauté it over medium-low heat, stirring it often, for 3 minutes. Add the garlic, and cook the vegetables for another 30 seconds. Add the green bell pepper, red bell pepper, 1/4 cup of the parsley, the thyme, salt, Tabasco sauce, and cayenne, and cook the ingredients, stirring them often, for 3 minutes.
- Add the broth and tomatoes, stir the ingredients, and bring the mixture to a simmer.
- Meanwhile, place the browned flour (if you are using it) in a small bowl, and stir in the cold water, whisking the mixture to form a smooth paste. Gradually add the flour mixture to the simmering broth, stirring the ingredients constantly. Cook the broth mixture over medium-low heat for 20 minutes.
- Add the okra to the simmering broth, and cook the vegetable for 5 minutes. Stir in the monkfish (or monkfish and shrimp-see "Preparation tips"), and cook the soup for another 5 minutes or until the fish is just done. Sprinkle the soup with the remaining parsley.
- To serve the gumbo, place about 1/3 cup of hot rice in each bowl, and ladle the gumbo over the rice.