Servings
4-5
Ready In:
30min
Good For:
Lunch, dinner or gathering
Ingredients
-
600g white fish fillets- I use snapper
-
2 lrg white onions- diced
- 80g diced streaky bacon
- 3cloves garlic-crushed
- 80g sweetcorn kernals
- 100g tomatoes- cut into dice
- 10 green olives- cut in half
- 1tsp smoked paprika
- pinch nutmeg
- pinch turmeric
- 40ml olive oil
- 2 red chillis
- 2 bay leaves
- 3 sticks parsley- chopped
- 1 stick oregano- chopped
- 150ml chicken or vegetable stock
- 1 tsp salt
- 1/2 lemon-juice only
- milled pepper
Step by Step Instructions
Step 1
Remove any bones from the fish with either a sharp knife or fish tweezers. We’ll leave the skin on for this dish. I always snapper when cooking these types of wet dishes. The texture is perfect for holding flavour and shape to the fish.
Cut into roughly sized pieces approximately 2cm square. Place them in a bowl and season with salt, pepper, paprika and turmeric. Mix together.
Step 2
In a large frying pan or pot over a high heat, add the olive oil and then the onions and garlic. Fry until lightly golden brown, about 4mins.
Add bacon and tomatoes to the onions and cook for another 2mins.
Step 3
Add fish to the bacon and onions, season with salt and pepper and stir through the rest of the ingredients. Immediately after adding the olives, bay leaves, nutmeg, chilli, parsley and oregano.
Stir through and cook for a further 2min. Season to taste.
Step 4
Add enough stock to just cover the fish, place a lid on the pot and cook for 5-7mins over a low to medium heat.
Step 5
After cooking leave the lid on the pot to rest the gumbo for a couple of minutes.
Add lemon juice and season to taste.
This dish has bags of flavour and is perfect by itself.
Serving suggestions would include rice pilaf, boiled potatoes, salad, couscous, tabbouleh.
More Recipes
Warm Stir-Fried Spiced Mincemeat Salad with Avocado
Makes 4 portionsReady In: 20 minsGood For: Breakfast, Lunch, Supper, Dinner Ingredients 350g mincemeat-choice of beef, pork, lamb, chicken 300g long grain rice-washed and drained 1 onion- finely chopped 2 spring onions- finely sliced 40ml vegetable oil 3tsp curry...
Mexican Spiced Chicken, Spinach and Rice
Servings 4-6Ready In: 30-40 minsGood For: Lunch, Supper or Dinner Ingredients 600g boneless chicken- cut into 1cm thick slices 900ml boiling water (or 900ml fresh stock, remove stock powder) 450g long grain rice- washed well and drained 400g spinach- washed (large...
Chicken Stew with Sour Cream, Chilli & Stuffed Olives
Servings 4Ready In: 50 mins Good For: Lunch, dinner, snack. Ingredients 600g boneless chicken (skin off)- cut into bite sized pieces 40ml vegetable oil 2 white onions- peeled 3 cloves garlic- thinly sliced 150g celery 1 carrot 1 stick rosemary 450ml chicken...