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- Monkfish Gumbo
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PrintMONKFISH GUMBO
In cooking this you will need monkfish, turmeric, long-grain rice, ladies’ fingers or okra, butter, celery stalk, green bell pepper and there are more ingredients needed. The preparation for this may take more than one hour, just log on for more details.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the onions in a 10 cups bowl. Crush the garlic, add the celery and green pepper. Melt the butter for 2 minutes.
- Stir in the flour. Cook, uncovered for 5 minutes, stirring continuously, until the colour changes. Gradually blend in the stock. Set aside.
- Cut the okra into chunks and add to the vegetables with all the ingredients except the Tabasco and monkfish.
- Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook for 20 - 25 minutes.
- Allow to stand for 5 minutes. Stir in the Tabasco and monkfish and cook for 5 minutes.
- Spoon into warmed deep bowls and add a mound of freshly cooked rice to each.
INGREDIENTS
- 50 grams butter
- 4 tablespoons plain (all-purpose) flour
- 500 grams cooked boned monkfish, cut into strips
- 400 grams long-grain rice, boiled
- 1 litre hot vegetable or chicken stock
- 400 grams okra (ladies' fingers), topped and tailed
- Salt to taste
- 2 teaspoons ground coriander (cilantro)
- 1 teaspoon turmeric
- ½ teaspoon ground allspice
- 2 tablespoons lemon juice
- 3 onions, chopped
- 2 garlic cloves
- 3 celery stalks, finely chopped
- 1 green (bell) pepper, seeded and finely chopped
- 2 bay leaves
- 1 teaspoon Tabasco sauce
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