JOAN FONTAINE'S CREOLE FISH GUMBO

Joan Fontaine's Creole Fish Gumbo image

Provided by William Norwich

Time 2h

Yield 10 servings

Number Of Ingredients 29

2 1 1/4-pound lobsters
1 pound shrimp, in shells
1 large carrot, chopped
2 stalks celery, chopped
1 onion, peeled and chopped
1 bay leaf
1 teaspoon peppercorns
Parsley sprigs
1 28-ounce can whole plum tomatoes, drained
2 slices bacon
2 stalks celery, chopped
2 cloves garlic, peeled and chopped
2 red onions, peeled and chopped
1 green pepper, cored, seeded and chopped
1 tablespoon parsley, chopped
1 pound halibut, cut in 1-inch chunks
1/4 cup olive oil
1/2 cup tomato paste
1/2 cup white wine
1 tablespoon sugar
Pinch of saffron
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco
1 tablespoon gumbo file
1/2 teaspoon cayenne
Juice of 2 lemons
2 cups okra (frozen is O.K.)
1 pint clams (canned is O.K.)
1/2 pound crabmeat, picked over and cartilage removed

Steps:

Put the lobsters in 2 quarts of cold salted water in a large stockpot and bring to a boil for about 5 minutes. (The whole procedure should take 15 minutes.) Add the shrimp and cook for 4 minutes more. Take pot off burner. Remove the shrimp shells and lobster shells and heads and put them back into the pot with the water they were boiled in. Save the shellfish for later.
Add the rest of the stock ingredients to the pot with the shells. Simmer uncovered for 40 minutes. Strain the liquid through a sieve into a large bowl; then put stock back into the pot. Discard the shells and vegetables.
To make the gumbo, fry the bacon. When done, crumble and leave it in the skillet with the fat. Add the remaining ingredients listed in gumbo Part 1 and saute until brown, about 7 minutes.
Add the halibut and olive oil to the skillet and cook, stirring occasionally, for 2 minutes, or until the fish is done. Add this mixture to the pot with the stock. Add the remaining ingredients from gumbo Part 2. Cover and simmer over low heat until well blended, about 1 hour. Can be served with rice.