Today was another Snow Day [aka work-from-home day] for me which I love but I swear all this snow is wearing me the FUCK out!
In between virtual meetings and shoveling my car out, I decided to make something to compliment this cold, gray, 9” of snow, still in my jam jams-and-don’t care…day.
Oh! And my wildcard ingredient….OKRA.
Okra Seafood Stew
What I Used
Frozen Assorted Seafood [thawed prior to use]. 2 Cod Fillets. 2 cups/16 oz Clam Broth. 2 Cans Diced Tomatoes. Fresh Parsley. 1/2 Large Onion. Garlic Cloves [minced]. Fresh Okra. Cayenne Pepper. Oregano. Dry White Wine. Dry Bay Leaves. Olive Oil. Salt. Pepper.
What I Did
So like I said, my wildcard ingredient was Okra, but I should admit it’s not the main ingredient here. I only bought a few of them from Whole Foods because I wasn’t sure what to do with them and subsequently, have decided to enter this post into Our Growing Edge. See bottom of this post for more information about Our Growing Edge
Ok – so!
I diced ½ a large Onion, ½ cup of Fresh Parsley and all the Okra I had – which was about 1 cup.
Then, in a deep pot, I sautéed the Onion and 1 tbsp of Minced Garlic in 1 tbsp. of Olive Oil. When it was nice and fragrant [about 1 min], I added in the Okra and Parsley.
Note: If you have/want to add Celery, Mushrooms, Carrorts, etc, feel free to toss them in at this point. Just chop them bite-size before you do 🙂
I let the Okra & Parsely sauté for another 3 mins or so, then stirred in the 2 cans of Diced Tomatoes and seasoned it with 1tsp of Oregano, 1 tbsp of Cayenne Pepper [I like it spicy baby], Salt & Pepper.
I let the mixture cook, covered, for about 10 mins. This helped integrate the flavors.
In that time, I prepped the Cod by rising, pat-drying and slicing them into 1”chunks
After 10 mins, I added 2 cups of Clam Juice, ½ cup of Dry White Wine, 2 Bay Leaves, covered the pot and brought it to a boil.
Once boiling, I lowered the flame to medium, added in the Cod, Calamari, Baby Scallops & Rock Shrimp. I let this cook, covered for another 5 mins.
Prior to serving, I took a small sample and added more Salt/Pepper to taste. Do so as needed.
To serve, I ladled it into a bowl and added a small sprinkle of Fresh Parsley.
And since I’m trying to prep my body for a Winter getaway vacation, I chose not to serve this with bread but I can almost guarantee you…this is going to be so much more better [and more filling] with bread, toasted or otherwise.
You’ll want to mop these juices up!
This. Is. Awesome.
Share if you care!
The premise of Our Growing Edge is to connect us with other food bloggers and collectively inspire us to try new things.
Being that this is the first time I’ve tried to use Okra... I thought I’d share it with other food innovators through this event. This host this month’s event is Kindra from California Cavegirl Kindra