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–+ servings
seafood and okra dish

Seafood Okra Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine African
Servings 4 servings

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

For best results, ensure the seafood is fresh and properly cleaned before cooking. Adjust the spice level to your preference by varying the amount of cayenne pepper. Serve the soup with a side of crusty bread or steamed rice to absorb the flavorful broth.
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