Indico de Inversiones, SICAV, S.A. (finance) and Seafood Gumbo (recipes)

Indico de Inversiones, SICAV, S.A. (finance)

Indico de Inversiones, SICAV, S.A. is a Spanish company listed at Madrid Stock Exchange. Its business activity is capital investment.

Seafood Gumbo (recipes)

Serves 4

Preparation time

30 mins to 1 hour

Cooking time

30 mins to 1 hour

Ingredients

For the crustacean stock:top shell of one crab, cleaned200g/7oz raw prawn shells and heads1.5L/2½pt fish stock½ tsp coriander seed3 chopped coriander rootTo make the gumbo base:1 medium onion, 2cm dice1 tsp bacon dripping (rendered)3 cloves garlic crushed1 long green chilli chopped1 green pepper 2cm dice1 tsp chopped thyme3 ripe tomatoes chopped rough12 okra beans, sliced crossways thinlyFor the seafood:1 crab, jointed, claws cracked, body cut in 412 full shell scallops12 full shell greenlip mussels20 cockles, washed in several changes of fresh water, to remove grit.8 whole green banana prawns4 okra extra, 1 cm sliced1 limefew sprigs corianderNote: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

Method

To make the crustacean stock:1. Roast crab shell in a hot oven with prawns shells and heads. When well coloured, deglaze and add contents to fish stock.2. Bring to a simmer, skim, add lightly crushed coriander seed and root, cook out gently about 30 minutes.3. Pass through a sieve.To make the gumbo base:1. Gently cook onion in dripping until soft and opaque.2. Add garlic, chilli, green pepper and thyme, increase heat a little and cook a few minutes more.3. Add both Stocks, tomato, bring to a simmer and gently cook at least 20 minutes until okra has thickened sauce slightly.While the base is Cooking make brown roux.1. In a small saucepan add ½ cup vegetable oil to 1 cup plain flour.2. Stir constantly over gentle flame until roux takes on a deep brown colour and a rich nutty smell, approx 30 minutes. Take as far as possible without burning.3. Bring the gumbo base to a boil and whisk the hot roux slowly till it thickens just a little. You won t need all the roux. Set aside.For the seafood:1. Set a heavy based pot on high heat, add crab, scallops mussels and cockles, fit with a tight fitting lid and cook till shells open.2. Add hot gumbo base, cook a couple of minutes then add fish prawns and extra okra. Cook another minute then season to taste.3. Place an oyster in the bottom of each large bowl, divide seafood and cover with gumbo, garnish with lime and a few coriander sprigs.Serve with rice.

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