A flavorful dish, that combines the subtle flavors of fresh fish, aromatic spices, and the unique texture of okra. The Creole influences in this recipe add a touch of Louisiana flair to your table. Serve it with a side of rice or crusty bread.
Servings: 4
Time: 40 minutes
Ingredients:
- 1 lb (400 g) white fish fillets (such as catfish or tilapia), cut into bite-sized pieces
- 2 cups (100 g) frozen baby okra
- 1 onion, finely chopped
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 2 medium sized potatoes, roughly chopped
- 1/2 cup (90 g) frozen corn kernels
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) diced tomatoes
- 4 cups (1 L) fish or vegetable broth
- 2 Tbsp tomato paste
- 2 Tbsp Creole seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- salt and pepper to taste
- 2 Tbsp vegetable oil
- green onions and fresh parsley for garnish
Cajun or Creole?
Cajun and Creole are distinct cultural and linguistic groups in Louisiana. Cajun refers to the descendants of French-Canadian Acadians who settled in rural areas of Louisiana. Cajun culture is characterized by a strong influence of French traditions, especially in cooking and music. Creole, on the other hand, generally refers to people of mixed European, African, and sometimes Native American ancestry. Creole culture is more urban and cosmopolitan, with influences from various cultural backgrounds, including French, African, Spanish, and Native American. In summary, Cajun is associated with the descendants of Acadian settlers, while Creole is a broader term encompassing a mix of diverse cultural influences in Louisiana. The terms are often used in the context of both culture and cuisine.
Preparation:
Chop the onion, bell pepper, celery, potatoes and garlic. Cut the fish fillets into bite-sized pieces.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, celery, potatoes and garlic. Sauté until softened, about 5-7 minutes. Stir in the diced tomatoes, tomato paste, Creole seasoning, thyme, oregano, and bay leaf. Cook for an additional 10 minutes.
Add the fish or vegetable broth, corn and okra to the pot and and let it simmer for about 10 minutes or until corn and okra are soft. Add the fish and cook for an additional 2-3 minutes or until opaque.
Season the soup with salt and pepper to taste. Discard the bay leaf. Garnish with chopped green onions and fresh parsley.
