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Seafood (Fish) Gumbo

Ingredients

Roux

  • 1/4 cup coconut oil
  • 1/4 cup butter
  • 1/2 cup all purpose flour

Trinity

  • 4 stalks celery
  • 2 bell peppers one green, one red
  • 1 onion large

Stock and Fish

  • 2 lbs fish cubed such as salmon, cod, snapper or whiting
  • 4 cups vegetable stock
  • 2 cups water

Spices

  • 1 TBSP thyme dried
  • 2 tsp galic powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • 1 tsp cayenne optional
  • 2 tsp salt
  • 1 tsp pepper
  • 2 bay leaves

Finishing touch

  • 2 tsp filé

Instructions

  1. First, make the roux. Heat and melt butter and oil in a large pot and add your flour. Wisk in until incorporated and switch to a wooden spoon. Stir continuously for a good 20-25 minutes or until your roux is dark, but not burned.

  2. Add your chopped onion, celery and peppers and stir well into your roux. Cook until the vegetables are cooked down and soft, for about 15 minutes.

  3. Add in your spices and bay leaves and stir well.

  4. Next, add in your cubed fish and stock and stir to combine. Bring it to a boil and then decrease to medium/low. Cover and simmer for 40 minutes to an hour.

  5. Finish by stirring in 2 teaspoons of filé and serve over rice or with crackers. Enjoy!

Recipe Notes

You can use all oil if you prefer or all stock.