"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Zesty Italian Seafood Gumbo Recipe

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This recipe for Zesty Italian Seafood Gumbo, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Smith
Added: Sunday, January 14, 2007


1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, finely chopped
2 tablespoons olive oil
1 can (28 ounce) Contadina peeled whole tomatoes and juice, cut up
1 can (14.5 ounce) chicken broth
1 can (8 ounce) Contadina tomato sauce
2 teaspoons dried basil crushed
2 teaspoons dried thyme crushed
2 teaspoons paprika
1 pound firm white fish (halibut, red snapper, or sea bass) cut into 1 inch pieces
2 cups fresh or frozen sliced okra (optional)
1/2 pound medium shrimp, shelled and deveined
Hot cooked rice

Cook onion, green pepper and garlic in oil in large saucepan until tender. Stir in tomatoes and juice, broth, tomato sauce, basil, thyme and paprika. Bring to boil. Reduce heat and simmer 10 minutes. Stir in fish and okra; cook 5 minutes. Add shrimp; cook 2 minutes or until pink. Serve with rice.




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