Aquaculture Gumbo: Seafood and Aquaculture

Aquaculture Gumbo

Seafood-4157

Broth

1	tablespoon olive oil
1	tablespoon butter
1	medium leek, sliced
1	small fennel bulb, cored and thinly sliced
1	medium celery stalk, thinly cut in diagonal slices
1	bay leaf
1/2	teaspoon marjoram
1/2	teaspoon thyme
1/2	teaspoon basil
1/4	teaspoon rosemary
1/4	teaspoon anise seeds
1/4	teaspoon saffron threads
1/2	teaspoon salt
1/2	teaspoon coarse ground black pepper
3	whole cloves Florida garlic
1 1/2	cups canned whole tomatoes w/ juice
1	tablespoon tomato paste
1/2	cup Vermouth or dry white wine
2	cups fish stock or clam juice

Preparation

Heat olive oil and butter in large saucepan over medium heat until melted. Add leek, fennel, celery, bay leaf, marjoram, thyme, basil, rosemary, anise, saffron, salt and pepper. Cook 5 to 10 minutes, stirring occasionally until vegetables are tender but not browned. Add whole garlic cloves and cook 2 minutes more. Stir in tomatoes, tomato paste, Vermouth and fish stock. Bring to gentle boil. Reduce heat and simmer covered for 20 minutes.

Next Ingredients
1	dozen well-scrubbed farm-raised littleneck clams
1/4	cup Vermouth or white wine
1/2	pound ground alligator meat (optional)
1	pound farm-raised catfish fillets, cut into 1 1/2 inch pieces
1/2	pound medium size farm-raised shrimp
2	tablespoons Pernod or anisette (optional)
1	cup crutons

Preparation

Steam clams in wine in a covered skillet over high heat for 3 minutes until shells open. Discard any clams that do not open. Remove clam meat from shells. Add clam meat and juices to soup broth. Brown alligator meat in skillet until done. Drain and add to soup broth. Add catfish fillets to broth and cook covered for 10 minutes. Stir in shrimp and cook until seafood is done, 5 minutes more. Stir in Pernod and top with crutons. Serve with crusty French bread.

Yield
6 servings

Aquaculture Gumbo

Look for "Fresh from Florida" ingredients at your local store.