Tuesday, 15 August 2017

Seafood Okra Soup

One of the tastiest soups to incorporate several kinds of seafood such as periwinkle, crab, fresh fish, shrimp, prawn is seafood okra soup. For this recipe, i combined two okra preparation methods to give a highly viscous soup which is perfect for any kind of swallow. This is because i wanted the soup to "draw". Click here for more okra recipes
If you prefer a much lighter okra soup, you could either slice your okra or dice it and by doing this, you're bound to have a less viscous soup than when you grate or grind the okra. Another key ingredient i added to this dish is black fungus. I love the taste and feel it gives my soups especially draw soups. This one pot soup is a straight forward and simple way to bring out the richness in a simple delight such as okra soup. If you don't have certain seafood available, you could substitute whatever is listed for whatever you've got available. 

How to make seafood okra soup:::
• Prep Time: 20 minutes
• Total Time: Less than 30 minutes
• Category:   Nigerian soups

Ingredients:::
• 20 medium sized Okra
• 1 cup Palm oil
• 4 medium sized pepper - grind
• 1 medium sized onion - grind
• 1 cup ero belebelenti (black fungus) - optional
• 1/2 cup crayfish
• 2 seasoning cubes
• salt to taste

Procedure:::
Step 1: Chop the okra using either of these preparation techniques HERE. For this recipe i combined the blended and sliced okra.

Step 2: Pour the palm oil into an empty pot and heat up for 1 minute. Add the blended pepper puree and stir fry for about 1 minute. Add the blended onion and stir fry for 1 minute.

Step 3: Pour in the water and add the Fresh fish & Crab. Add salt to taste, cover the pot and leave to cook for about 5 minutes.

Step 4: Add the ground crayfish, Periwinkle, shrimp, mushroom then stir. At this point i would remove my fresh fish so it doesn't break up totally in the soup. You could remove it also after steaming for 5 minutes to keep it whole and intact then add it later on at the end of the cooking.

Step 5: Now it's time to add the okra. Add the blended okra first and let it cook for 5 minutes. Then add the sliced okra and let it cook for 3 minutes to retain the crunch. Remember, okra is a vegetable and overcooking it is not ideal.

Step 6: Once the soup is ready, add the cooked fish and leave to simmer on low heat for 2 minutes before turning off the burner and the soup is ready. Serve with your favorite swallow. 


4 comments:

  1. Anonymous12:52 pm

    Not really a fan of crab so i'll pass on this one.

    ReplyDelete
  2. Anonymous3:12 pm

    Please can we boil the fish separately first before heating the oil? In that case would I need to just fry the onions and pepper straight then use the fish stock?

    ReplyDelete

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