Trout Chowder

• 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

1. Saute sliced okra in oil in a small Dutch oven 5 minutes. Add onion; saute 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.
2. Ladle soup into individual bowls; serve warm.

fresh okra, vegetable oil, onion, clove garlic, ground black pepper, salt, basil, ground turmeric, paprika, oregano, rosemary, trout, water, tomato, tomato paste, soy sauce, worcestershire sauce, bay leaves

Taken from www.myrecipes.com/recipe/trout-chowder (may not work)