Seafood Okra Soup, Dobby's Signature

One of the tastiest soups to incorporate several kinds of seafood such as periwinkle, crab, fresh fish, shrimp, prawn is seafood okra soup. For this recipe, i combined two okra preparation methods to give a highly viscous soup which is perfect for any kind of swallow. This is because i wanted the soup to “draw”. Click here for more okra recipes

If you prefer a much lighter okra soup, you could either slice your okra or dice it and by doing this, you’re bound to have a less viscous soup than when you grate or grind the okra. Another key ingredient i added to this dish is black fungus. I love the taste and feel it gives my soups especially draw soups. This one pot soup is a straight forward and simple way to bring out the richness in a simple delight such as okra soup. If you don’t have certain seafood available, you could substitute whatever is listed for whatever you’ve got available.

Step 4: Add the ground crayfish, Periwinkle, shrimp, and mushroom then stir. At this point, i would remove my fresh fish so it doesn’t break up totally in the soup. You could remove it also after steaming for 5 minutes to keep it whole and intact then add it later on at the end of the cooking.

Step 5: Now it’s time to add the okra. Add the blended okra first and let it cook for 5 minutes. Then add the sliced okra and let it cook for 3 minutes to retain the crunch. Remember, okra is a vegetable and overcooking it is not ideal.