Superkanja

Step 1

Pat the shrimp and fish pieces dry with paper towels by gently pressing them until no moisture beads remain — this helps them cook evenly.

Step 2

Pour the olive oil into a large pot and set the heat to medium-high. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pot.

Step 3

Add the diced onion to the hot oil and stir constantly for 3 minutes until the pieces soften and turn translucent (you can see through them).

Step 4

Pour in the entire can of crushed tomatoes, including the liquid. Stir once to combine, then reduce the heat to medium and let simmer uncovered.

Step 5

Simmer for 5 minutes, stirring once halfway through, until the tomato sauce darkens slightly and smells deeply fragrant.

Step 6

Add the okra pieces to the pot and stir gently to distribute them evenly through the sauce. Simmer for 3 minutes without stirring.

Step 7

Add the shrimp and fish chunks to the pot in a single layer on top of the okra. Do not stir yet — let them cook undisturbed.

Step 8

Simmer uncovered for 4 minutes until the seafood is no longer translucent and turns opaque white or pink throughout, turning each piece once halfway.

Step 9

Stir the entire stew gently once to combine the seafood, okra, and sauce. Taste a small spoonful and add salt and pepper until it tastes balanced.

Step 10

Ladle the stew into bowls, making sure each bowl gets seafood, okra, and tomato sauce. Serve immediately while hot.