Fish Okra Soup Recipes

GRANNY'S OKRA SOUP

Steps:

• Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
• Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
• Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
• Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

KARDEA'S OKRA SOUP WITH SHRIMP

Steps:

• For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
• For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

FISH SOUP WITH OKRA

Steps:

• Add everything in a pot with 3/4 liter of water. Simmer over very low heat till fish and okra are cooked. Squeeze in lime juice and stir.

GINISANG OKRA WITH FISH FLAKES RECIPE

Steps:

• Separate the fish from the bones using your fingers. Shred the fish and set aside.
• Heat the cooking in a large wok of frying pan.
• Once the oil gets really hot, saute the garlic and onion.
• Add the tomato and shredded fish. Cook for 2 minutes.
• Stir-in the sliced okra. Cook in high heat for 5 to 10 minutes.
• Add fish sauce and ground black pepper. Stir and cook for a 2 minutes.
• Transfer to a serving plate. Serve with rice.

SEA FOOD OKRA SOUP (OKRO SOUP - GUMBO)

Steps:

• In a large pot, add the cleaned stock fish, the fresh fish and the prawn/shrimp heads(the head has lots of delicious flavors).Add some minced onions, cameroun pepper , some seasoning and salt to taste.Add a little water and let it boil for about 5 minutes. Take out the steamed fresh fish and set aside- then add more water into the pot , cover and boil until the stock fish is tender. Now, you can take out the prawn heads; add the cleaned dried fish, add the blended pepper mix, palm oil, iru, crayfish , taste for seasoning and salt and add if needed.Mix well, cover the pot and let it boil for about 10 minutes. Add the blended/grated okro, stir until the okra is well combined; then add the chopped okra , mix well and add the fresh cleaned prawns and green vegetables. Finally, add the steamed fish and simmer for 5 minutes and you have a delicious sea food okra soup , ready to enjoy as it is , or serve as an accompaniment to any swallow of choice or eko.

FENNEL, OKRA AND WHITE FISH SOUP

Steps:

• Cook bacon, turning occasionally, in Dutch oven over high heat until crisp, about 3 minutes; set aside. Meanwhile, pulse onions, celery, carrot and garlic in food processor until coarsely chopped. Add chopped vegetables, salt and pepper to taste to Dutch oven. Cook, stirring often, until softened, 3 minutes. Stir in hot pepper flakes. Stir in broth, clam juice, tomatoes, cabbage, fennel and okra. Cook, stirring occasionally, until vegetables are tender, about 15 minutes. Meanwhile, cook rice according to package instructions. Gently stir fish into Dutch oven; cook just until fish flakes, about 4 minutes. Serve over rice; garnish with bacon.

OKRA STEW

Steps:

• Heat the palm oil in a soup pot over medium heat. It has a low smoke point, so when it smokes, add the onions and stir well. Cook them, stirring often, until soft. Add the garlic, ginger and minced chiles and cook another minute. Salt everything well.
• Stir in the tomato paste and cook that for a minute or two, stirring often. Add the diced tomatoes, the grains of Selim, and the stock and stir well. Bring to a simmer and cook uncovered for 15 minutes.
• Add the okra and cook another 15 minutes, or until the okra is tender. You want a fairly substantial stew, so only add additional water or stock if everything is getting sticky. Season with salt to taste and add the pepper in at the end. Serve over meat, fish or with rice.

FISH OKRA SOUP

Steps:

• First of all, wash the beef, put it in a pot, add water and bring to boil, adding some chopped onions,palm oil, one maggi cube and salt. Cover pot and let to simmer for about 20 minutes or until beef is tender. While the beef is simmering, wash the periwinkles making sure that all the sand is out(I must confess that washing the periwinkles is a very delicate process and must be applied with a great deal of patience) and add to the beef. Wash the catfish, and the snails. Keep aside Next, bring the chopped or pounded okra to the boil, adding just a liitle water and beef broth, simmer open over low heat for 5 minutes. As soon as it starts to boil, pour in blended or chopped hot peppers, ginger,gwangase, appipii and start stirring. Simmer while stirring for about 3 minutes and then add the already cooked beef, periwinkle, catfish and snail. Stir continuously. Add remaining 2 cubes of maggi and salt to taste. Cover and simmer over medium heat for 15 minutes. Remove pot from heat and let cool down for a while. Serve hot with pounded yam, semovita or eba.