Ochro & Spinach Soup

This one is for the pescatarians, an Ochro & Spinach Soup with Pan Seared Grouper is on the menu. Vegans and vegetarians can enjoy this meal as well by omitting the fish. This recipe was inspired by a post I saw on twitter for a Banku & Okra Soup by Queen Latifah Saula – @latifahcooks

Ochro & Spinach Soup with Pan Seared Grouper

Ingredients

• 2 large onions chopped
• 8 cloves garlic minced
• 4 tbsp minced ginger
• 1 scotch bonnet pepper chopped
• 2 cups pumpkin cubed
• 12 ochroes chopped
• 1 bundle chorai bhagi leaves chopped
• 1 bundle celery chopped
• 1 bundle parsley chopped
• 1 dasheen cubed
• 1 tbsp fish sauce
• 1 tbsp coriander seeds
• 1 cup coconut milk
• 5 cups water
• 1 lb grouper filet
• 2 tbsp lemon pepper
• 2 tbsp celery seeds
• 4 tbsp vegetable oil
• 2 tbsp olive oil
• salt to taste

Ochro & Spinach Soup Method

1. Add vegetable oil to a pot then saute ochro on low heat for 5 minutes
2. Remove ochro from pot
3. Add additional oil to pot then toast coriander seeds for 1 minute
4. Add onions then saute for 1 minute
5. Add garlic, ginger, celery, pumpkin and spinach. Cover then allow to simmer for 3 to 4 minutes
6. Season with salt then add coconut milk, fish sauce and water
7. Bring to a boil on high heat then reduce to low heat. Cover and simmer for 10 minutes
8. Add dasheen and ochro to pot. Cover then allow to simmer for 8 minutes.
9. Switch off then add parsley.
10. Taste for salt.
11. Allow to stand for 10 minutes before serving

Pan Seared Grouper Method

1. Cut fish into desired pieces
2. Pat fish dry with paper towels
3. Coat surface with olive oil then season liberally on both sides
4. Place fish into a hot, dry skillet, skin side down and sear for 2 minutes
5. Flip and sear for 1 minute
6. Place fish in a preheated oven at 450 degrees for 8 minutes
7. Serve with soup
8. Enjoy