JamboOkra Soup with Fish and Shrimp
A home-style Curaçao soup in which sliced okra naturally thickens the broth into a silky, spoon-coating texture. Tender fish and shrimp are added near the end so they stay delicate and juicy.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 400gOkra (sliced)
- 450gMahi Mahi (cut in chunks)
- 250gShrimp (peeled)
- 25mlVegetable Oil
- 160gOnion (finely chopped)
- 12gGarlic (crushed)
- 240gTomato (finely chopped)
- 80gCelery (finely chopped)
- 900mlFish Stock
- 300mlWater
- 4gPaprika
- 2gBlack Pepper
- 10gSalt
- 30mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a soup pot over medium heat and cook the onion, celery, and garlic until softened.
- 02
Add the tomato, paprika, black pepper, and salt, then cook until the tomato begins to break down.
- 03
Stir in the okra and cook for a few minutes so it starts releasing its natural thickening juices.
- 04
Pour in the fish stock and water, then bring the soup to a gentle simmer until the fish reaches 63°C (145°F) and the shrimp is opaque.
- 05
Add the mahi mahi and cook gently until the fish is nearly done until the fish reaches 63°C (145°F) and the shrimp is opaque.
- 06
Add the shrimp and simmer just until firm and opaque until the fish reaches 63°C (145°F) and the shrimp is opaque.
- 07
Stir in the lime juice and serve the soup right away.
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