Trout Chowder

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

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. Sauté sliced okra in oil in a small Dutch oven 5 minutes. Add onion; sauté 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.

By RecipeOfHealth.com