Seafood Okro soup is okro soup made with seafoods like crab, prawns, fish,etc. Okro soup remain one of my favourite soups ever and it's my kids favourite also. Whether it's plain okro stew or otong soup, or ila asepo, or Okro Ogbono, however it is cooked, it's just always amazing.
Before i go further, my apologies for late response to comments. I have been so very busy reason why i haven't posted in a while. I have now responded to all comments just before embarking on this post.
So back to Seafood okro soup aka ila asepo made with seafood. I have been down with flu for some days now and been on liquid food. Yesterday my fever broke and I craved all sort of food. I decided to make Seafood Okro soup. I had it with Amala and my stomach was truly happy 🙂
How to make Okro Soup
Ingredients for this Seafood okro soup are
25 pieces medium sized Fresh Okro (lady fingers)
3 stock cubes (maggi)
1-2 cooking spoons Palmoil
1 tablespoon ground pepper
3-4 red or yellow Scotch bonnet (chopped or blended)
¼ cup grounded Crayfish
Few pieces Stock fish (Panla)
Hake Fish/ Mackerel fish
Crab, squids, Shrimps, mussels (cleaned)
Vegetable (Ugu, kale, spinach or any vegetable of choice)
Seafood Okro soup recipe
2) In a pot, add about 2 cups of water, add in the fish, stock cubes, pepper, palmoil, iru and salt.
I used Hake and mackerel fish
Do not cover pot after okro has been introduced into the pot. If you do then okro won't keep it's resilience.
10) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.
The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat so be careful not to overcook.
I added some more chopped scotch bonnet as i wanted it peppery.
10) That's Seafood Okro Soup done.
You can't go wrong with Okro soup
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Seafood Okro Soup
- 25 pieces medium sized Fresh Okro (lady fingers)
- 2 Stock cubes
- 1 cooking spoon Palm oil
- 1 tablespoon Ground pepper
- 3-4 Yellow Scotch bonnet
- ¼ cup Ground Crayfish
- 200g Prawns deveined , cleaned
- Stock fish
- 1 whole Mackerel or Hake fish cut, cleaned
- Crab, squids, Shrimps, mussels (cleaned)
- 1 cup Vegetable -Ugu or spinach
- Salt to taste.
- Wash the Okro and grate or blend into small cubes. If blending, be careful not to use too much water.
- In a pot, add about 2 cups of water, add in the fish, stock cubes, pepper, palmoil, iru and salt
- Leave to cook for 5-10 minutes then add crayfish, Crab, squids, shrimps and leave to cook for another 5 minutes.
- Take out the fish from the sauce.Don’t worry this will be introduced back into the pot. Reason is not to scatter the tender fish.
- Now add the grated or blended okro and Ugu leaves.Do not cover pot after okro has been introduced into the pot. If you do then okro won’t keep it’s resilience.
- Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat so be careful not to overcook.
- Serve and enjoy with swallow of choice.
See you in my next post.
This post has been updated with new featured picture and republished July 2019
First published March 2016
"The best preparation for tomorrow is doing your best today."