Seafood Okro

‘Mehn, soup get level’…and this is up there with the best.

A pot, choc-full of the freshest seafood – crabs, lobster and fish.

I like to cook it in a shallow pan so the fish doesn’t ‘scatter’ :).

I start off with making a quick stock – a combination of fried lobster shells in palm oil and salt, with the strained liquid from pureeing prawn heads (if available).

After a few minutes, the crab chunks and fresh fish go in – Tilapia in this case.

As many hands make light work, the okro is being sliced into rings by the very capable @toksyk27. @Buky was here too, tutoring us 🙂 on things….life and stuff 🙂

Cleaned prawns and steamed lobster follow.

All the while, everything cooks on low heat – a simmer, bubbles barely breaking the surface as we check for seasoning and adjust – a pinch of salt over the fish, fresh yellow chilies in the sauce.

When we begin to make progress and the pan fills up with seafood, I remove the lobster shells – their purpose has been served.

The soup is becoming just that, soup – drawing liquid out of fish and mingling with the sticky, gelatinous essence that is okro. And Ogbono.

A handful of green leaves are tossed in, not with careless abandon so much as strewn. The lid goes on. To set the greens, causing them to wilt but not wither.