Okra is the essential ingredient for the world famous gumbo soup. It helps to thicken the soup and goes well with the spicy seafood stock. We are fortunate that okra is available fresh from the markets and need not resort to frozen types which gives less kick and easily disintegrate when cooked.
This recipe is a tad lighter and tastier than the original New Orleans version which my spouse used to rave about enroute to official business in USA. Skip the roux as the medley of vegetables will sufficiently thicken the soup and leaves a clean taste.
Ready - here we go.
Firstly, fry a couple of chopped brown onions and garlic cloves with 2 TBS of vegetable oil.
Sear fish slices (use a firm fish such as dory or perch) and prawn till 3/4 cooked. Carefully remove from the pan with the onions and garlic.
Put chicken stock to the boil. Add canned tomato concentrate.
Add a few sprigs of thyme, oregano, chopped parsley (preferably freshly plucked from the herb garden) and 2 bay leaves.
Add sliced vegetables : celery, carrot, red chilli, okra, tomatoes and button mushroom (optional). Simmer for 20 - 30 minutes.
Raise the temperature to medium and add in seared seafood. Bring to a light boil and turn off the heat.
