When Lena makes her Jubilee Gumbo she no longer follows a recipe; she simply tosses together whatever comes to mind by instinct. The recipe here is only a guideline: Lena urges all to try their own combinations -- the greater the variety, the better.
1 pound ocean fish fillets (for example, haddock, snapper; cod, and/or sole)
1/2 pound small peeled shrimp and 1 pound shucked clams or other assorted seafoods
1 can (1 pound) tomatoes
1 medium green pepper; chopped
1 medium onion, peeled and chopped
1/4 cup olive oil, more or less
2 cups water and white wine, half and half, to cover
1/4 teaspoon salt, or to taste
1/2 teaspoon hot pepper sauce
Make your Jubilee “catch” at the market, making sure the fish and seafood are fresh. Combine canned tomatoes with green pepper, onion, and olive oil in a deep saucepan or soup kettle, and place over low heat. Simmer until tender, about 15 minutes. Add fish and seafood; then add water and white wine just to cover. Season with salt and hot pepper sauce. Cover and cook approximately another 30 minutes. Serve in soup plates over a mound of fluffy rice.
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