Whitefish Gumbo Thick, Spicy Soup

Bring a little Southern flavor to your dinner table with a spicy thick Creole gumbo, a soup that traditionally consists of many combinations of fish or shellfish, poultry, game, meats and game.

The recipe here is a streamlined version of the traditional gumbo. It’s a tantalizing taste of southern Louisiana without a great deal of effort, and can be prepared in 10 to 15 minutes.

Gumbo traditionally is brimming with sliced okra, which also serves as a thickener. This is a vegetable you may have to learn to love, but you’re welcome to trade the corn for okra if you are a gumbo purist.

A tossed green salad with some crunchy vegetables rounds out the menu. A salad dressing with a sweet and tart tang will balance the spiciness of the gumbo.

Whitefish Gumbo

2 (15-ounce cans) Cajun-style tomatoes

1-1/2 cups chicken broth

1 cup fresh or frozen bell pepper strips

3/4 cup instant brown or white rice

2 teaspoons minced garlic

1 pound whitefish fillets such as halibut, orange roughy or catfish, cut into 1-inch cubes

2 cups frozen corn kernels (or frozen okra)

Hot sauce to taste, if desired

In a large saucepan or Dutch oven combine tomatoes, broth, pepper, rice and garlic. Bring to a boil, reduce to a simmer and cook 5 minutes. Add fish cubes and corn and simmer for 5 more minutes, stirring occasionally. Do not overcook. Fish should be white and firm but not flaky and falling apart. Add hot sauce. Serve immediately.

Yield: 4 servings.