Trout Chowder

Name: Trout Chowder
Ingredients: 2 1/2 cups sliced fresh okra; 2 tablespoons vegetable oil; 3/4 cup finely diced onion; 1 clove garlic; 2 teaspoons coarsely ground black pepper; 1 teaspoon salt; 1 teaspoon dried whole basil; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/2 teaspoon dried whole oregano; 1/2 teaspoon dried whole rosemary; 3 cups diced freshwater trout fillets; 2 cups water; 1 medium tomato, peeled and diced; 1 (6-ounce) can tomato paste; 3 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 2 large bay leaves

18 ingredients

2 steps

Ingredients

2 1/2 cups sliced fresh okra
2 tablespoons vegetable oil
3/4 cup finely diced onion
1 clove garlic
2 teaspoons coarsely ground black pepper
1 teaspoon salt
1 teaspoon dried whole basil
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole rosemary
3 cups diced freshwater trout fillets
2 cups water
1 medium tomato, peeled and diced
1 (6-ounce) can tomato paste
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 large bay leaves

Directions

1

Saute sliced okra in oil in a small Dutch oven 5 minutes. Add onion; saute an additional 5 minutes or until tender. Stir in next 8 ingredients; cook 2 minutes over medium heat. Add fish; continue to cook over medium heat, stirring constantly, until fish flakes easily when tested with a fork. Stir in remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Remove and discard bay leaves.
2

Ladle soup into individual bowls; serve warm.