Trout Chowder

Oxmoor House
2 quarts


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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


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.

Created date

February 2010