Commissioner Adam H. Putnam


Aquaculture Gumbo



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


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.


6 servings

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