Fish Okra Soup Recipes

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

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.

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.

SOUR FISH SOUP WITH TAMARIND, PINEAPPLE, AND OKRA

Steps:

• In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil. Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts, and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl, garnish with the cilantro, and serve immediately.