This is a classic dish from the American South. I love catfish, as does my husband so this was really great to cook. As basa (a type of catfish) is commonly found in the frozen section the world over these days anyone can prepare it. You could also substitute tilapia, flounder or haddock. This version is slightly unusual in that it incorporates cola and coffee… but it works! Like many gumbos, the original version of this recipe included file powder (the dried and ground leaves of the sassafras tree). I couldn’t get that here, and used baobab leaf powder instead (which has the same thickening effect) though I have added file powder in the recipe below. In Europe, I am told, you could substitute linden (European lime) leaf powder. As I love okra, the use of okra here quickly made this recipe a favourite of mine.
Prep time 30 minutes/Cook time 160 minutes/serves 8
6 to 8 (140-200g [5-7 oz]) catfish fillets
Cooking spray or oil for greasing
2 tbsp Blackening Seasoning (recipe below)
60ml (1/4 cup) olive oil
4 celery hearts, chopped
1 medium onion, finely chopped
1 yellow bell pepper, cored, de-seeded, and chopped
1 garlic clove, minced
30g (1/4 cup) plain (all-purpose) flour
1.5l (8 cups) seafood stock or chicken stock
1 (335g [12-ounce]) can Coca-Cola
1 (168g [6 oz]) tin tomato puree
60ml (1/4 cup) dry white wine
2 tbsp strong black coffee
350g (3/4 lb) fresh okra, chopped (about 4 cups); or 1 (280g [10-ounce]) package frozen okra, thawed
2 (280g [10-ounce]) tins chopped tomatoes
Juice of 1 lemon
1 tbsp Kitchen Bouquet sauce (see below for a recipe)
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
6 to 8 dashes hot sauce (eg Tabasco)
2 bay leaves
1/8 tsp. chopped fresh thyme
1 tbsp Old Bay seasoning (recipe below)
1 tbsp granulated garlic
1 tbsp onion powder
1/8 tsp freshly ground pepper
Sea salt
2 tbsp filé powder
525g (3 cups) cooked white rice
For the Blackening Seasoning:
1 ½ tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground dried thyme
1 tbsp ground black pepper
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried oregano
For the Old Bay Seasoning:
1 tbsp Celery Salt
2 tsp Ground Bay Leaves
2 tsp Smoked Paprika
1 1/2 tsp Ground Black Pepper
1 tsp Mustard powder
1/4 tsp ground Allspice
1/4 tsp Cayenne pepper
Pinch of Ground Cinnamon
pinch of Ground Nutmeg
Pinch of Ground Ginger
For the Kitchen Bouquet Sauce Copycat:
2 tbsp butter
1 carrot, diced
1 onion, peeled and diced
1 celery stick, diced
1 turnip (or parsnip), diced
12 whole black peppercorns
30g (1/4 cup) plain (all-purpose) flour
1l (4 cups) vegetable stock
1 tbsp freshly-squeezed lemon juice
Salt and freshly-ground black pepper, to taste
Method:
Begin by making the Kitchen Bouquet sauce: Melt the butter in a heavy-based pan over medium heat. Add the onion, carrot, onion, celery, turnip and peppercorns. Cook until the onion has browned (about 8 minutes). Scatter over the flour, stirring until it coats the vegetables. Gradually stir in the stock, scraping to deglaze the pan and mix with the flour. Increase the heat and bring to full boil. Reduce to a simmer, cover the pot and cook for 1 hour. Take off the heat, add lemon juice to taste then pass the sauce through a fine-meshed sieve. Any leftovers can be kept in the refrigerator for a few days.
For the blackening season blend, Stir together paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an air-tight jar until needed.
For the Old Bay seasoning: simply stir together the ingredients in a small bowl then store in an air-tight jar.
Pre-heat your oven to 190C (170C Fan/375°F).
Meanwhile, pat the catfish fillets with a kitchen towel to dry. Coat a baking tray with oil or cooking spray and set aside. Add Blackening Seasoning to a shallow bowl. Lightly dredge both sides of each fillet in the seasoning, then place on the prepared baking tray. Transfer to your pre-heated oven and bake fish until flaky (about 30 minutes). Remove from the oven then transfer the fish to a chopping board (to prevent further cooking) and set aside to cool.
Heat the oil in a large pot over medium heat, heat. Add the celery, chopped onion, and bell pepper. Cook, stirring frequently, until everything is soft (about 10 minutes). Add the minced garlic and cook for 5 more minutes. Whilst stirring constantly, scatter over the flour and cook the resultant roux until golden brown (about 7 minutes). Whisk in the stock, Coca-Cola, tomato puree, wine, and coffee until smooth, then bring everything to a low simmer, cooking for 15 minutes.
At this point, add the odd okra, tomatoes, lemon juice, Kitchen Bouquet sauce, vinegar, Worcestershire sauce, hot sauce, bay leaves, and thyme. Bring to a simmer and cook for 15 minutes more.
Now add the Old Bay spices, granulated garlic, onion powder, freshly ground black pepper, and season with salt to taste. Reduce heat to low and cook until thickened (about 75 minutes).
Crumble the cooked catfish in small to medium pieces and add to the pot. Stir in the filé powder and cook, at a low simmer, for 45 minutes.
Remove the bay leaves, season with salt to taste then divide the gumbo between 8 serving bowls. Top each portion with about 60g (⅓ cup) rice, and garnish with an additional sprinkle of filé powder.
