CookEat Recipe
Gumbo with Frogs’ Legs
A brothy okra, tomato and rice gumbo with cod-head stock and boneless frogs’ legs.
Method
Steps
Step 1
Cut the two white onions, white parts of the two leeks, two green peppers and three washed celery branches into small squares. Brown in a large saucepan with one and a half tablespoons melted butter for ten minutes, stirring frequently.
Step 2
Add three quarts drinking water, one tablespoon salt and half a teaspoon finely ground white pepper. Add the two fresh raw food-grade cod heads, professionally cleaned with gills removed. Cover and simmer gently for forty minutes, continuing until any thick attached fish flesh reaches 70°C for two minutes. Lift out the heads and strain the broth through a clean fine sieve into a clean pan, retaining the vegetables and removing all bones and hard fragments; discard the heads and fragments.
Step 3
Peel the four small fresh red tomatoes and cut each into eight pieces. Trim the twelve fresh okra and cut into quarter-inch pieces. Add both to the broth with two tablespoons raw rice, cover and simmer for twenty-five minutes until the rice is cooked.
Step 4
Use three-quarters of a pound fresh food-grade frogs’ legs from an inspected supplier, professionally skinned and cleaned. Plunge into separate boiling drinking water for about three minutes, continuing until the thickest leg meat reaches 145°F for fifteen seconds away from bone. Lift out, drain and, as soon as safely handleable with clean utensils, remove all the meat and carefully discard every bone and fragment.
Step 5
Add all the boneless frog meat to the soup with one teaspoon freshly chopped parsley. Mix gently and boil for ten minutes, until hot throughout to 74°C. Pour into a hot soup tureen and serve promptly.
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