By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
38 cal · 45 min
Okra and Seafood Stew
Recipe GLPR1578b7669091d9
A hearty and nourishing seafood stew built on a flavorful fish stock base, enriched with tender okra and aromatic onions. This traditional dish celebrates the natural briny essence of the sea while maintaining a light, wholesome character perfect for any main course occasion.
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Ingredients
12 cups Fish or vegetable stock
4 cups Fresh okra, trimmed and cut into thick slices
3 Bay leaves
2 Medium yellow onion, roughly chopped
Directions
Pour the fish or vegetable stock into a large pot and bring to a boil over medium-high heat.
Add the bay leaves and chopped onions to the boiling stock. Reduce heat to medium and simmer for 8 minutes until the onions begin to soften.
Add the sliced okra to the pot and stir gently to combine.
Maintain a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the okra is tender and the flavors have melded together.
Taste and adjust seasoning as needed. Remove the bay leaves before serving. Ladle into bowls and serve hot.
Comments
This is a skeleton recipe that needs real work before it lands on a weeknight table. The ingredient list is incomplete—no seafood specified despite the title, no fat or aromatics beyond onion, no seasoning beyond bay leaves—so you're reconstructing a dish from fragments. Okra is reliably cheap at Food Lion and Walmart year-round in Charlotte, and stock and onion are pantry staples, but the missing proteins and flavor builders mean a second trip or a guess at the stove. Forty-five minutes is honest for simmering if the seafood is pre-prepped, but without knowing what "seafood" means, prep time could stretch to an hour. This works as a skeleton for someone with kitchen confidence and a freezer full of shrimp or crab, but it asks you to do the real recipe-writing.
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