CookEat Recipe
Okra and Snapper Soup with Rice
Okra, cabbage and rice simmer with cinnamon, thyme and onion. Snapper is added near the end, and the remaining thyme finishes the soup.
Method
Steps
Step 1
Weigh the white rice dry and rinse it. Slice the okra into 1 cm rounds, shred the cabbage and chop the onion and thyme. Cut raw boneless snapper into 3 cm pieces on a separate board and clean hands and utensils.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Cook the onion for 5 minutes, then the okra for 3 minutes. Stir in the cinnamon and half the thyme.
Step 3
Add the rice, cabbage and 1400 ml water once. Bring to a boil, partially cover and simmer for 12 minutes.
Step 4
Add the snapper and simmer gently for about 6–10 minutes, until the rice is tender and the fish reaches 70°C internally on a clean digital thermometer. Sprinkle with the remaining thyme and serve.
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