Serves 4
Ingredients
380g fish pie mix300g monkfish medallions
200g scallops
200g Dorset smoked 'nduja
175g cooked prawns
1 red pepper, diced
1 large brown onion, diced
4 sticks of celery, diced
1 litre of chicken stock
3 whole chillies
30g coriander, chopped
2 tbsp Cajun spices
2 tbsp plain flour
2 tbsp olive oil
Numero Uno Hot Sauce [optional fiery extra…]
For the cornbread:
225g polenta550ml whole milk
2 tsp baking powder
50g butter, melted
1 tbsp sugar
1 jalapeno pepper, thinly sliced
1 tsp salt
2 beaten eggs
50g cheese, grated [optional]
Method:
- For the cornbread, preheat the oven to 200˚C. Grease a cake tin or ovenable skillet. Mix the dry ingredients in a bowl and beat the egg and milk separately. Combine everything together mixing until you have a smooth batter. Stir in the jalapeno and pour the batter into your cake tin. Bake for 30 mins and allow to cool in the pan.
- Start off your gumbo by sauteing the celery, pepper and onion in oil with spices on a medium high heat. After 5-6 mins add in flour, chillies and the 'nduja. Cook out the flour until it starts to brown into a deep, dark roux paste.
- Next add in chicken stock to deglaze the pan by stirring vigorously to form a thick and flavoursome gumbo stew base. Add in coriander followed by all your fish. Cook on a medium / low heat for 15-20 mins until the fish is cooked.
- Serve a generous ladle of gumbo with a wedge of cornbread on the side to dunk in this Cajun style fish stew. Add Hot Sauce if you like it extra hot!
