Gumbo-Bouillabaisse Bowl

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Washington Post


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3/4 cup flour

3/4 cup canola oil

2 medium onions, coarsely chopped

6 stalks celery, coarsely chopped

4 carrots, peeled and coarsely chopped

1 small fennel bulb, coarsely chopped

1 large red bell pepper, cored, seeded and coarsely chopped

1 large green bell pepper, cored, seeded and coarsely chopped

4 whole cloves garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

2 bay leaves

1 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper

1/2 teaspoon cayenne pepper

1 teaspoon red pepper flakes

1 tablespoon onion salt

1 teaspoon celery salt

1/4 cup sugar

3 cans (each 28 ouncesd) diced tomatoes

8 cups rich chicken stock or fish stock

1/4 cup fish sauce

1 teaspoon chipotle-flavored hot pepper sauce, such as Tabasco

1/2 cup anisette-flavored spirits, such as Pernod (may substitute dry vermouth); optional

1 teaspoon browning sauce, such as Kitchen Bouquet (optional)

1/2 pound chorizo, cooked and cut into 1/2-inch disks

1/2 pound andouille sausage, cooked and cut into 1/2-inch disks

1 pound raw shrimp, tails removed, peeled and deveined

1 pound raw tuna or salmon, cut into 1-inch chunks

1 pint shucked oysters and their liquor

Chopped flat-leaf parsley, for garnish

Chopped scallions, both white and tender green parts, for garnish

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