Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

OYSTER GUMBO
(Boston Cooking-School Cook Book, 1896)


    1 pint oysters.
    4 cups fish stock*.
    1/4 cup butter.
    1 tablespoon chopped onion.
    1/2 can okra.
    1/3 can tomatoes.
    Salt.
    Pepper.


Clean, pick over, and parboil oysters, drain, and add oyster liquor to fish stock.

Cook onion five minutes in one-half the butter; add to stock.

Then add okra, tomatoes heated and drained from some of their liquor, oysters, and remaining butter. Season with salt and pepper.


*Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity of flesh adhering to bones of fish, with cold water, bringing slowly to boiling point, simmering thirty minutes, and straining.
 

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2014 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

 

3 Young Chefs
Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!