SEAFOOD OKRA SOUP

PREP TIME 20 MINUTES

COOK TIME 35 MINUTES

SERVES 4 - 6 PEOPLE



Ingredients

  • For the Fish;
  • 1 Medium Cassava Fish
  • ¼ Cup Shallots
  • 1 Tsp Grains of Paradise
  • 1 Tsp Black Peppercorn
  • 1 ½ Tsp Salt
  • For the Soup;
  • ½ Cup Palm Oil
  • 1 Medium Onion (Sliced)
  • 2 Tbsp Locust Beans (Washed)
  • 10 Scotch Bonnet Peppers (Chopped)
  • 1 Tbsp Crayfish Powder
  • 4 Stockfish (Soaked)
  • 3 Medium Crabs (Halved)
  • 1 Kg Okra (Chopped)
  • 1 Tsp Salt
  • ½ Kg Tiger Prawn (Deveined)

Directions

  1. Blend shallots, grains of paradise, black peppercorn and set aside.
  2. Pour the cassava fish into a saucepan over medium heat, then add the blended mixture, salt and let simmer for 5 minutes. Take off heat.
  3. Heat the palm oil in a saucepan over medium heat, then add the sliced onion, stir and let sweat for 3 minutes. Add the locust beans, stir for a minute, then add the stockfish.
  4. Add the chopped scotch bonnet pepper and let simmer for 5 minutes.
  5. Add the crayfish powder, stir in before adding the stock from the fish and let it simmer for 2 minutes.
  6. Add crabs, stir and let simmer for 5 minutes.
  7. Add the chopped okra and stir to mix evenly.
  8. Pour 200ml of water on the okra, stir and let it simmer for 4 minutes. (depending on how crunchy or soft you want your okra)
  9. Adjust salt to taste, then add the prawns, and steamed fish and let it simmer for 3 -5 minutes.
  10. Seafood okra soup ready to serve.

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