Jamaican Okra Seafood Soup
Winter dinners are imperfect without a steaming bowl of soup. After all you can count upon a soup to bring a gush of warmth through your body in chilly winters and satisfy your soul. Why not concoct okra seafood in Jamaican style? You hardly have to go through any hassle to make this soup, yet the outcome is so comforting and lip-smacking.
Okra is a common ingredient in African cuisine and when it arrived in the Caribbean Islands along with the African slaves; it soon made its place in the Caribbean cuisine. The juice that okra makes acts as a natural thickener and makes it a favourite for soups and stews. Tasting somewhat like eggplant, the soup tastes best when cooked with seafood or beef. Jamaican okra seafood soup is usually ideal for those who love their food to be mild and simple. But add some minced jalapenos or bonnet pepper to it and this soup can mesmerise any spicy-food lover. So add this soup to your menu and savour its true Jamaican flavours.
Ingredients:
-
1 cup okra, sliced
-
2 small red onions, coarsely chopped
-
2 garlic cloves, minced
-
½ head cabbage, cored and finely chopped
-
2 celery stalk, coarsely chopped
-
2 stockfish fillet, cut into bite-sized chunks
-
4 bacon slices, cut into 1’’ pieces
-
½ tsp red pepper flakes
-
14 oz whole tomatoes, chopped
-
8 oz clam juice
-
14 oz chicken broth
Method:
-
Fry the bacon in a skillet until they turn crisp and transfer them to a plate, lined with paper towel to soak away the extra fat.
-
Now sauté the onion, celery and garlic in the bacon fat for a couple of minutes or until they turn tender.
-
Spice them up with a dash of red pepper flakes and pour in the broth and clam juice.
-
Stir them along with the okra, tomatoes and cabbage; continue to cook for about 15 minutes while stirring at times.
-
Now drop in the fish chunks and cook for another 4 minutes or until they are cooked down.
-
Spoon the soup into serving bowls and crumble the bacons over each of them.
-
Serve right away!
{ 0 comments… add one now }