This Okra Soup is a flavoursome and healthy addition to a low-calorie meal plan. Easy to make and comes together in under 30 minutes making this the perfect week-night dinner.
| Servings | Prep Time |
| 2 servings | 10 minutes |
| Cook Time |
| 20 minutes |
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This Okra Soup is a flavoursome and healthy addition to a low-calorie meal plan. Easy to make and comes together in under 30 minutes making this the perfect week-night dinner.
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Ingredients
- 2x 150g monkfish fillet
- 0.5 tsp paprika
- 0.25 tsp fish or cajun seasoning
- 0.5 tbsp olive oil extra virgin
- 200 g okra washed and chopped into medium-sized chunks
- 1 garlic clove peeled and crushed
- 1 onion medium-sized
- 1 chilli pepper
- 200 ml fish stock
- salt to taste
- black pepper to taste
Units:
Instructions
- Season the fish with the paprika, fish seasoning and pepper. Pour some water into a pot and set a steamer in the pot, making sure the water does not touch the bottom of the steamer. Bring the water to boil over high heat.
- Place the fish on a heatproof plate, and place this in the steamer. Cover and steam for about 8 minutes. To test for done-ness, insert a knife or thin skewer into the thickest part of the fish. The knife will pierce with little resistance and the inner portion will appear opaque when done. Set aside.
- Heat the olive oil in a pan and fry the garlic and chilli pepper for 1 - 2 minutes. Add the onions and okra and fry for 4 - 5 minutes, stirring frequently to prevent the vegetables from burning or sticking to the pan.
- Add the fish stock and transfer the steamed fish to your pan. Turn the heat down and allow to cook on low for an additional minute or two.