April 07

See food one pot wonder

I love eating this on a cold winter’s day as it has a yummy broth that you can slurp down, but we enjoy it all year round and tend to have it in summer and every year on Good Friday.

I occasionally make it with a fresh chilli, however, I’ve included that as an option as I make it more without (due to demands in our household). If you like chilli then include. Another optional extra is 1 or 2 blue swimmer crabs.

I like to include 2-3 different types of fish just so you get a variety of flavours and textures. Some of the fish will break up into the broth and some will remain chunky. I usually buy:

  • 2 pieces of whiting as they are small,
  • 1 piece of barramundi, which I cut into 10-15 cm lengths
  • 1 piece of blue eyed cod, which again I cut into 10-15 cm lengths
  • 1/2 kilograms of pippies and calamari rings
  • 1/2 – 1 kilogram of green prawns, depending on the size

Of course, you can mix up the type and amount of seafood for this recipe depending on your tastes and the size of your pot. I find that the above quantities, together with 1-2 blue swimmer crabs is all I can fit into my pot. The only pot that I have in my house that fits this amount of seafood is a pressure cooker. I also find it makes the seafood tender. If you don’t have a pressure cooker, it’s not a big deal, just use a big pot. If you don’t have a lid for the pot then use some al-foil or baking paper to cover the pot when you let it stew/cook.

If you don’t eat all of the broth then strain it through a sieve and freeze the liquid to use as a stock base in another recipe, or, to enhance the flavours in your next Seafood Gumboot.

It’s delicious served on it’s own, or, if you like to dunk crusty gluten free bread into the broth then serve it with a good gluten free bread. If you live in Sydney I would recommend serving it with a gluten free loaf from Groundbake in Cronulla (at 8 Surf Road). We also serve it with rice or cauli rice or smashed garlic potatoes or zucchini noodle salad.

Seafood Gumboot

Optional: Chilli, diced, added with tomatoes and onion. 1-2 Blue Swimmer Crab
Author: Tracey Francis of Essential Olie
Serves: 4-6


  • 4 large Tomatoes (or 8 small Tomatoes), diced
  • 1 Onion, diced
  • 2 Tablespoons Garlic infused Olive Oil
  • 1 cup Fish Bone Broth (or 2 Gluten Free Stock Cubes (I use Massell ‘Chicken Style’))
  • 1 cup White or Rosa Wine (I like to use a Moscato*)
  • 1 bunch Italian Parsley, roughly chopped
  • ½ – 1 kilogram Green Prawns (depending on size)
  • ½ kilogram Pippies
  • ½ kilogram Calamari Rings
  • 2-3 pieces of a few of your favourite Boneless Fish**


  1. In a large pot, combine garlic infused olive oil, onion and tomato and cook on a medium heat til onions are soft.
  2. Add stock cubes and wine and bring to the boil.
  3. Once stock has been brought to the boil, add in your seafood and put lid on.
  4. Cook til pippies are open and fish, prawns are cooked (if using blue swimmer crab it will be a bright red-orange colour). It roughly takes 15 minutes with my pressure cooker lid on….remember to release the steam slowly before taking off the lid.
  5. Once seafood is cooked, toss through the roughly chopped parsley and serve immediately.


* My favourite Wine to use is Claire Creek Sparkling Moscato Rosa, which I buy from Aldi
** I like to include roughly 10-15 cm pieces of 2-3 types of fish eg; Whiting, Barramundi, Blue Eye Cod or Red Snapper

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