Italian Gumbo

Ingredients

While the original American Gumbo is known for its combination of meat, vegetables, and a dark roux, our Italian adaptation focuses on the bounty of the sea. We replace the traditional meats with an assortment of fresh seafood, infuse the dish with Italian herbs and spices, and use a tomato-based broth to give it a distinct Mediterranean flavor. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional for a spicy kick) 1/2 teaspoon red pepper flakes (optional for a spicy kick)
• 1 bay leaf 1 bay leaf
• 250g shrimp, peeled and deveined 250g shrimp, peeled and deveined
• 250g mussels, cleaned and debearded 250g mussels, cleaned and debearded
• 250g clams, scrubbed 250g clams, scrubbed
• 250g white fish fillets, cut into chunks 250g white fish fillets, cut into chunks
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and sliced fennel. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the diced tomatoes, fish or vegetable broth, dried oregano, dried basil, dried thyme, red pepper flakes (if using), and bay leaf to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shrimp, mussels, clams, and white fish fillets to the pot. Season with salt and pepper to taste. Stir gently to combine.
5. 5.
   Cover the pot and let the Italian Gumbo simmer for another 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Italian Gumbo hot, garnished with fresh parsley.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become tough and rubbery. Add them to the pot towards the end of the cooking time to ensure they remain tender.
• Mussels and clams — Discard any mussels or clams that do not open after cooking, as they may be unsafe to eat.
• White fish fillets — Use a firm white fish such as cod, halibut, or sea bass for the best results. Cut the fillets into chunks of similar size to ensure even cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the Italian Gumbo while it simmers.
• Serve the Italian Gumbo with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the pot.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Italian Gumbo in deep bowls, allowing the aromatic broth to surround the seafood. Sprinkle fresh parsley on top for a pop of color and freshness. Accompany the stew with a side of crusty bread to mop up every last bit of the flavorful broth.

Presentation advice

To enhance the presentation of the Italian Gumbo, arrange the seafood on top of the stew, showcasing the vibrant colors and textures. Drizzle a swirl of olive oil over the dish for an elegant touch. Serve with a sprig of fresh basil or a lemon wedge on the side.