Paleo Nigerian Okra Soup with Seafood

Ingredients

• about 450 g Fresh okra (chopped)
• about 225 g Shrimp (peeled and deveined)
• about 225 g Cod fillets (cut into pieces)
• 1 medium Onion (chopped)
• 1 medium Bell pepper (yellow, chopped)
• 1 small Scotch bonnet pepper (minced, adjust to taste)
• 0.25 cup Palm oil
• 4 cups Fish broth
• 1 tbsp Ground crayfish
• 0.75 tsp Salt
• about 85 g Spinach (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 0.25 cup of palm oil in a large pot over medium heat (176.7°C/177°C). Add the 1 medium chopped onion and the 1 medium chopped yellow bell pepper, and cook, stirring occasionally, until they appear softened, about 5-7 minutes.
2. 2Add the about 450 g of chopped fresh okra to the pot. Cook, stirring occasionally, until the okra appears slightly softened, about 5-7 minutes.
3. 3Pour in the 4 cups of fish broth and bring the mixture to a gentle simmer. Stir in the 1 small minced Scotch bonnet pepper and the 1 tbsp of ground crayfish.
4. 4Add the about 225 g of shrimp and the about 225 g of cod fillets to the simmering broth. Cook gently for 5-7 minutes, or until the shrimp turn pink and opaque and the cod flakes easily with a fork. The internal temperature for the cod should reach 63°C.
5. 5Stir in the about 85 g of chopped spinach and cook until the spinach leaves are wilted, which should take about 2 minutes.
6. 6Season the soup with 0.75 tsp of salt. Taste and add more salt if needed.
7. 7Serve the Paleo Nigerian Okra Soup hot.

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