Two 1-pound red snappers—cleaned, filleted, skinned and coarsely chopped, heads and bones reserved
1 quart chicken stock or low-sodium broth
1 onion, chopped
¾ pound okra, thinly sliced and smashed in a mortar and pestle
Two 3-ounce cans smoked oysters
10 small dried shrimp (see Note)
6 garlic cloves, thinly sliced
3 dried cayenne or arbol chiles
3 tablespoons Asian fish sauce
18 large head-on shrimp (about 2 ¼ lbs)
½ lb jumbo lump crabmeat
Kosher salt
Steamed rice, for serving
1. Ina large pot, combine the fish heads and bones with the stock, onion and 8 cups of water and bring to a boil. Reduce the heat to low and simmer for 20 minutes, skimming off any foam from the surface. Strain the broth into a large bowl.
2. Wipe out the pot and return the broth to it. Add the okra, oysters, dried shrimp, garlic, chiles and fish sauce and bring to a simmer. Cook over moderately low heat for 10 minutes, stirring occasionally. Add the snapper fillets, shrimp and simmer until the fish and shrimp are just cooked through, about 4 minutes. Stir in the crab and cook for 1 minute, until heated through. Season with salt. Serve with rice.
NOTE: Dried shrimp are available at Asian markets.
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