Lynn's Fish Gumbo
1 tbl olive oil
4 x green onions chopped
1 sm green pepper chopped
2 x celery stalks thinly sliced
2 x garlic cloves finely chopped
1 cup Italian-style stewed tomatoes
1 can reduced-sodium chicken broth - (14 1/2 oz) plus
1 cup water
1 pkt frozen cut okra - (10 oz)
1/2 tsp dried oregano
1/4 tsp red-pepper flakes (optional)
1 lb scrod or other firm white fish cut 1" cubes
Salt to taste
Freshly-ground black pepper to taste
Hot pepper sauce (optional)
Method :
Heat oil in a large saucepan over medium heat. Cook green onions, pepper and
celery 10 minutes, until softened. Stir in garlic and cook 1 minute more. Add
tomatoes, broth, water, okra, oregano and red-pepper flakes. Cook on low 5
minutes for flavors to blend.
Add fish to saucepan; cook 3 to 4 minutes, until fish is opaque and just
cooked through. Season with salt and pepper. Serve with hot pepper sauce on the
side.
This recipe yields 4 servings