Imagine a bowl brimming with vibrant green okra, plump shrimp, and succulent crabmeat, all swathed in a rich, aromatic broth.
This Seafood Okra Soup is a breeze to whip up, offering a comforting warmth that wraps around you like a cozy blanket.
As the ingredients meld together, they transform into a symphony of flavors, creating something truly special from the simplest of beginnings.
Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Sharp knife
- 1 Cutting board
- 1 Measuring cup
- 1 Ladle
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound fresh okra, trimmed and sliced
- 1 cup tomatoes, diced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups seafood stock
- 1 pound shrimp, peeled and deveined
- 1/2 pound crabmeat, picked over for shells
- 1/2 pound white fish, cut into chunks
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time for preparing and cooking Seafood Okra Soup, here’s a suggested timeline incorporating prep, cooking, and additional reading time:
15 minutes before starting:
– Read through the entire recipe and instructions to familiarize yourself with the steps and ingredients. (5 minutes)
Prep Time: 15 minutes
- Gather all ingredients and equipment (large pot, wooden spoon, sharp knife, cutting board, measuring cup, ladle). (3 minutes)
- Chop the onion and mince the garlic. (3 minutes)
- Trim and slice the fresh okra. (4 minutes)
- Dice the tomatoes. (2 minutes)
- Measure out the spices (paprika, cayenne pepper, salt, black pepper) and seafood stock. (3 minutes)
Cook Time: 30 minutes
1. Heat the vegetable oil in a large pot over medium heat. (Start immediately after prep – 1 minute)
2. Add chopped onion and minced garlic, sauté until translucent. (5 minutes)
3. Stir in sliced okra and diced tomatoes, cook for 5 minutes. (5 minutes)
4. Add paprika, cayenne pepper, salt, and black pepper, stirring to combine. (1 minute)
5. Pour in seafood stock and bring to a boil. (4 minutes)
6. Reduce heat to a simmer and cook for 15 minutes. While this simmers:
– Prepare the shrimp (peel and devein if necessary), crabmeat (check for shells), and white fish (cut into chunks). (7 minutes)
7. Add shrimp, crabmeat, and white fish to the pot. (1 minute)
8. Simmer for another 10 minutes until seafood is cooked through. (10 minutes)
Resting Time: 5 minutes
- Stir in fresh parsley and remove from heat. (1 minute)
- Let the soup rest before serving. (5 minutes)
Additional Time:
– Use the resting time to set the table and prepare any side dishes like crusty bread or steamed rice. (5 minutes)
Adjust the timeline as needed based on your cooking speed and preferences.
Recipe Instructions
Heat vegetable oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until translucent.
Stir in sliced okra and diced tomatoes, cook for 5 minutes.
Add paprika, cayenne pepper, salt, and black pepper, stirring to combine.
Pour in seafood stock and bring to a boil.
Reduce heat to a simmer and cook for 15 minutes.
Add shrimp, crabmeat, and white fish to the pot.
Simmer for another 10 minutes until seafood is cooked through.
Stir in fresh parsley and remove from heat.
Let the soup rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful broth.
- Steamed Rice: Pair with steamed rice to complement the rich, spicy soup.
- Grilled Plantains: Add a sweet and savory element with grilled plantains on the side.
- Couscous: Offer alongside couscous for a light and fluffy texture that balances the soup.
- Lemon Wedges: Provide lemon wedges for a fresh, citrusy zing that enhances the seafood flavors.
Storage
To store Seafood Okra Soup, refrigerate leftovers in an airtight container for up to 3 days.
For longer storage, freeze in portion-sized containers for up to 3 months.
Freezing
To freeze Seafood Okra Soup, let it cool completely.
Then transfer to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Reheating
To reheat Seafood Okra Soup, gently warm it over low heat on the stovetop.
Stir occasionally. Avoid boiling to prevent overcooking seafood.
Adjust seasoning as needed before serving.
Final Thoughts
Seafood Okra Soup is a delightful dish that brings together the rich flavors of the sea with the earthy notes of okra.
Simple to make and deeply satisfying, this soup is perfect for any occasion.
Ensure that the seafood is fresh and properly cleaned to enhance the taste.
Adjust the spice level to your liking by varying the amount of cayenne pepper.
Serve it with crusty bread or steamed rice to soak up the flavorful broth.
Enjoy this African-inspired culinary treat with family and friends.
Frequently Asked Questions
Can I Substitute Fresh Okra With Frozen Okra?
Yes, you can substitute fresh okra with frozen. Use an equal weight of frozen okra. Thaw and pat dry before adding it to your dish. This prevents excess moisture, ensuring ideal texture and flavor integration.
What’s an Alternative to Seafood Stock in the Soup?
You can use chicken or vegetable stock as an alternative to seafood stock. Maintain the same quantity—4 cups—to guarantee proper flavor balance. Plate the soup in shallow bowls, garnishing with a sprinkle of fresh parsley.
How Can I Make the Soup Thicker?
To thicken the soup, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water, then stir it into the simmering soup. Let it cook for a few minutes, stirring continuously, until the desired consistency is achieved.
Which Type of White Fish Is Recommended?
You should use firm white fish like cod or halibut, ensuring precise 1-inch chunks. This prevents disintegration during cooking. Plate the soup in deep bowls and garnish with fresh parsley, enhancing both presentation and flavor.
Is It Possible to Make This Soup Vegetarian?
You can make this soup vegetarian by substituting seafood stock with vegetable broth. Replace shrimp, crabmeat, and white fish with 1 pound of hearty vegetables like mushrooms or zucchini. Guarantee even slicing for consistent cooking and presentation.
Seafood Okra Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion chopped
- 3 clove garlic minced
- 1 pound fresh okra trimmed and sliced
- 1 cup tomatoes diced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cup seafood stock
- 1 pound shrimp peeled and deveined
- 1/2 pound crabmeat picked over for shells
- 1/2 pound white fish cut into chunks
- 2 tablespoon fresh parsley chopped
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Stir in sliced okra and diced tomatoes, cook for 5 minutes.
- Add paprika, cayenne pepper, salt, and black pepper, stirring to combine.
- Pour in seafood stock and bring to a boil.
- Reduce heat to a simmer and cook for 15 minutes.
- Add shrimp, crabmeat, and white fish to the pot.
- Simmer for another 10 minutes until seafood is cooked through.
- Stir in fresh parsley and remove from heat.
- Let the soup rest for 5 minutes before serving.
Notes
