Seafood Okro Soup
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.
Servings: 4
Calories:
Ingredients
- 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.
Instructions
- 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.
Notes
Serve with swallow like plantain fufu, eba , pounded yam, etc.