Fish Gumbo
A hearty fish gumbo packed with vegetables, savory seasonings, and tender fish, perfect for comforting family dinners or gatherings craving bold flavors.
Ingredients
- 1 lb. fish fillets ⓘ
- 1/2 cup chopped celery ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/2 cup chopped onion ⓘ
- finely chopped garlic ⓘ
- 1/4 cup oil
- 2 beef bouillon cubes ⓘ
- 2 cups boiling water ⓘ
- 1 (1 lb.) can tomatoes ⓘ
- 1 (10 oz.) package frozen sliced okra ⓘ
- 2 teaspoons salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon thyme ⓘ
- 1 whole bay leaf ⓘ
Instructions
- Cut fish into 1-inch pieces.
- Cook chopped celery, green pepper, onion, and garlic in oil until tender.
- Dissolve bouillon cubes in boiling water.
- Add bouillon, canned tomatoes, sliced okra, salt, pepper, thyme, and bay leaf to the vegetable mixture.
- Cover and simmer for 30 minutes.
- Add fish to the mixture.
- Cover and simmer for an additional 15 minutes or until the fish flakes easily when tested with a fork.
- Remove bay leaf.
- Place 1/4 cup cooked rice into each bowl.
- Fill each bowl with the fish gumbo and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or hot sauce to the gumbo. You can substitute the fish with shrimp or even crab for a delicious variation. If you want a thicker consistency, you can add a tablespoon of cornmeal during the simmering process. This dish pairs beautifully with Quick Shrimp Creole.
Serving Suggestions
Serve the fish gumbo over cooked rice for a hearty meal. It is ideal to accompany it with crusty bread or cornbread to soak up the flavorful broth. A fresh green salad or coleslaw makes a refreshing side dish that balances the richness of the gumbo.
Storage & Reheating
Store leftover fish gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or broth if needed to maintain consistency. Avoid microwaving, as it can overcook the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Gumbo contains roughly 1832 calories, with 25g protein, 147g carbohydrates, and 132g fat. It is an excellent source of vitamin C (149% of the Daily Value), iron (84% of the Daily Value), and dietary fiber (54% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this gumbo?
Yes, frozen fish fillets can be used, but ensure they are fully thawed before cooking to ensure even cooking. Pat them dry to avoid excess moisture in the gumbo.
What type of fish is best for gumbo?
White fish varieties like tilapia, cod, or catfish work well in gumbo due to their mild flavor and flaky texture. You can also use a mix of fish for a more complex flavor profile.
Is it possible to make this gumbo in advance?
Absolutely! Fish gumbo can be made a day in advance, allowing the flavors to meld beautifully. Just store it in the refrigerator and reheat gently before serving for optimal taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).