Seafood gumbo – Food & Home Magazine

Ingredients

• 2 tbsp olive oil + extra, to fry
• 1 large onion, peeled and chopped
• 1 large green pepper, seeded and diced
• 150g okra, sliced
• 220g chorizo, sliced
• 3 garlic cloves, peeled and finely grated
• 2 tbsp cake flour
• 400g sustainably sourced kingklip fillets, cut into large chunks
• 800g sustainably sourced queen prawns, cleaned and shelled (we used SPAR Argentinian Prawns)
• 424g mussels, cleaned
• 2 tbsp Worcestershire sauce
• 1 tbsp cajun spice
• 1 tbsp paprika
• 4 tomatoes, diced
• 2 bay leaves
• 750ml (3 cups) fish stock
• salt and freshly ground black pepper, to taste
• fresh baguette, to serve