Seafood Okra Soup

Ingredients:
  1 unit     onion (finely chopped)
  1 unit     Scotch bonnet chilli (deseeded (if preferred) and chopped)
 30 unit     okra fingers (finely chopped (tops and bottoms removed))
  1 unit     vegetable stock cube (crushed)
  1 teaspoon dried dill
  2 unit     sea bass fillets (chopped)
165 gram     raw king prawns
 80 gram     squid rings (cleaned)
    unit     salt
    unit     cayenne pepper

Instructions:
How to make Seafood Okra Soup?

1. In a large pan, melt 2 tablespoons coconut oil over a medium heat. Stir
in the onion and cook for 5 minutes until it starts to soften. Add the
Scotch bonnet and okra, then fry for a further 2 minutes.

2. Season with the vegetable stock cube and dill. Add 300ml water and when
the soup starts to boil, turn the heat down to low and let it simmer for 10
minutes.

3. Add the sea bass, prawns and squid to the soup. Cook for 4 minutes or
until the sea bass and squid turn opaque and the prawns are pink and cooked
through. Season with salt and cayenne pepper, stir, then remove from the
heat and serve.

Description:
Rising star of African food Lopè Ariyo has taken inspiration from her heritage to create this recipe.

Notes:
1 onion, finely chopped 1 Scotch bonnet chilli,
deseeded (if preferred) and chopped
30 okra fingers, finely chopped (tops and bottoms removed)
1 vegetable stock cube, crushed
1 tsp dried dill
2 sea bass fillets, chopped 165g raw king prawns  80g squid rings, cleaned salt and cayenne pepper

see Hibiscus By Lopè Ariyo