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.
Ladle soup into individual bowls; serve warm.