Bacon and Cod Gumbo
Eric and I concocted this recipe from his farmers’ market finds and frozen cod filets. Even if the fish hasn’t defrosted, you can whip this meal up quickly.
1 pound of cod
¼ cup flour
2 tablespoons olive oil
3 small, coarsely chopped onions (We used purple and white.)
2 large sliced celery stalks
½ pound okra, sliced into ¼ inch coins
6 coarsely chopped garlic cloves
3 strips bacon (optional)
3-4 fresh chopped tomatoes (or ½ box Pomi Chopped Tomatoes)
2 small bell peppers (We used red, green, and yellow.)
½ – 1 cup chicken broth
1 bay leaf
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
½ teaspoon Worcestershire sauce
1-2 drops Tabasco sauce
If cod and bacon are in the freezer, take them out.
Brown flour in heavy, dry pan. Avoid burning by stirring continually over medium-low heat. After about 15 minutes, when golden brown, remove flour from pan. Set aside in small bowl.
Add olive oil to same pan. Turn heat to medium. Add onions and fry 3-5 minutes. Add sliced celery and fry 3-5 minutes. Add garlic and fry 5-10 minutes.
Meanwhile, if using bacon, fry it in skillet. When fully done, take from skillet, pat dry with paper towel, and cut into ½ inch squares. Remove most of the bacon grease from skillet and add 1-2 tablespoons of grease to pan of vegetables along with the bacon.
Add cod, flour, bell peppers, and spices to the vegetable pan. Simmer about 15 minutes, stirring occasionally. Use the spoon to break the fish fillets into pieces.
We fried polenta (made earlier in the day) in the bit of bacon grease left in the skillet and topped each bowl of gumbo with a square of polenta.