Seafood okro stew
Chef Lola's Kitchen · ♥ 272 likes · 22.7K views · 3 min video
Read about salmon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb salmon fish
- ½ lb frozen okro
- 1 tbsp crayfish
- 1 whole stock cube
Boil the scaled, cut salmon in salted water for 5 to 8 minutes.
- salt
- water
Blend the okro, not too much, so it does not turn mushy; set aside.
Lift out the cooked fish and discard the water (or keep it if preferred).
Building the stock pot
- beef stock
Pour beef stock into the pot; add crayfish, hot chili pepper, a stock cube, salt to taste, stock fish and crab legs; mix and bring to a boil.
- hot chili pepper
- salt
- stock fish
- crab legs
- shrimps
- palm oil
Once boiling, add the shrimp and the palm oil; the shrimp go in late so they do not overcook.
Keep stirring for a few seconds or minutes to release the slime in the okro.
Shrimp, palm oil and the okro