Gulf Flounder with Seafood Gumbo

Gulf Flounder with Seafood Gumbo

This is essentially friend fish filets (flounder, cod or some other firm white fish will do) set atop Seafood Gumbo.

Gumbo Recipe

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

Preparation
Cook the bacon over medium heat in a heavy saucepan until crisp, stirring frequently. Remove with a slotted spoon and drain on a paper towel. Discard all but 2 tablespoons of the fat, then add the vegetables (except the okra), 4 cups of broth, Worcestershire, salt, and thyme. Cover and simmer over medium heat for 1 hour, stirring occasionally. Add the okra and cook 10 minutes longer. Stir in the shellfish and cook 5 minutes more, or until the shrimp curl and turn pink.

Fried Fish
Vegetable Oil for frying
2/3 cup All Purpose Flour
2/3 cup water
2 large eggs, lightly beaten
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 (5-6 oz.) flounder or other firm white fish fillets

Preparation
Heat 2 to 3 inches oil in deep saucepan or deep fryer to 365ºF. Combine flour, water, eggs, baking powder, salt, onion powder and cayenne pepper in medium bowl. Mix until smooth. Dip fish fillets in batter. Let excess drip off.
Fry a few fillets at a time in hot oil 4 to 6 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve atop Seafood Gumbo.

Scotch Broth Recipe

Ingredients:
3 pounds Breast of Lamb w/bone, or Stewing lamb
8 cups Cold water
1/2 cup Pearl barley
2 tablespoons Butter
2 Carrots, peeled and diced
1 White turnip, peeled and diced
2 Ribs celery, dced
1 Onion, diced
Salt & pepper to taste

Instructions:
In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, about 1 1/2 hours. Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
Remove meat from broth; cut meat from bone and cut in small pieces. Discard the bones and return the meat to the soup. Continue simmering.
In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
Add the vegetables to the soup. Simmer for about 10 minutes, or until the vegetables are tender. Season with salt and pepper to taste.
Serves 8.