Salt Cod And Okra Gumbo

Salt Cod and Okra Gumbo 

Serves 4-6 

Based an Anton Mosimann recipe - cuisine naturelle meets bacalao



  • 455g/1 lb salt cod
  • 1-2 tbsps sunflower oil
  • 1 small onion
  • 1 clove garlic
  • 1 green pepper
  • 225g/8oz okra
  • 6 med tomatoes or 200g can
  • 1 bayleaf
  • 1 tsp cayenne pepper
  • Dash of Tabasco sauce
  • 1-2 tbsp tomato purée
  • 150ml/¼ pint water


  1. Soak cod as directed on pack.
  2. Cook cod: Place in a large saucepan of cold water. Bring to the boil, reduce the heat. Simmer uncovered for 5 minutes. Discard the water. Refill with fresh water. Bring to the boil and poach for a further 10-15 minutes. Drain, then remove any skin and bone and flake roughly.
  3. Chop onion. Crush garlic. Core, deseed pepper and cut into one inch strips. Skin, deseed and chop tomatoes. Slice okra.
  4. Heat the oil in a large pan. Cook the onion and garlic until soft and transparent. Add the green pepper and cook for a further 2 minutes.
  5. Add the remaining ingredients except the salt cod. Bring to the boil, cover and cook for 5-10 minutes, stirring occasionally.
  6. Add the salt cod. Simmer for 5-10 minutes on a low heat. Remove the bay leaf and serve with potatoes or rice.
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