Fish Fillet Gumbo

Fish and chorizo de bilbao with vegetables in a 
   one dish meal.

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 6

1/3 cup cooking oil
1/4 cup all purpose flour
2 tbsp cooking oil
1/4 cup chopped celery
1 tbsp garlic
1 tbsp chopped onions
1/4 cup chopped green bell pepper
2 tbsp tomato paste
2 pieces 11g MAGGI Shrimp Broth Cubes dissolved in
2 cups water
1/2 cup sliced chorizo de bilbao
1 cup sliced okra
1 tsp. salt
1/2 tsp. black pepper
1/2 kg. labahita fillet cubed
1 cup talbos ng sili

1. Heat oil, stir in flour and cook until brown. Set aside.
2. In another non-stick pan, heat oil and add celery, garlic,
    onions and bell pepper, cook until limp.
3. Add in tomato paste and saute until acidity evaporates.
4. Pour in broth vegetables.
5. Gradually stir in flour mixture into the broth and stir for
    5 minutes or until smooth.
6. Add chorizo de bilbao, okra, salt and black pepper.
    Heat to boil while constantly stirring.
7. Stir in fish and simmer for 5 minutes or until fish is done.

NUTRITIONAL CONTENT: Calories:388, Carbohydrates (g):13
                                    Protein (g):21, Fats (g):28


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