Immaculate Bites

African and Caribbean Recipes Made Easy

Home / Types / African / African Dinner

Fish Pepper Soup

Jump to Recipe Jump to Video Print Recipe
Author: Imma
Pin2.5kYummly26Shares2.5k

Fish Pepper Soup – A quick and easy robustly flavored African Fish Soup .

Fish Pepper Soup

It is that time of the year again, for those of us that observe the Lenten Season. During this period we Catholics are obligated to abstain from meat on Fridays until the Easter season. This is one of my go to recipes that I make on Lenten Fridays – a really light yet intensely flavored peppery soup.

A soup that is widely enjoyed in most West African Countries and I would say a soup that can lead to so many variations.

If there is one recipe that I switch up each time is pepper soup. It all depends on availability of spices and my personal preference for that day.

Fish Pepper Soup 

What is inherent in pepper soup is the hot pepper; of course, the rest is up to the cook.

The basic ingredients that you need to enjoy pepper soup is hot pepper, onions, garlic, ginger then the list goes on with ethnic spices that range from Lemon grass, Njangsa, ehuri (African Nutmeg) Negro pepper, Alligator pepper to more universal spices like allspice, cumin, curry, fennel seeds and some fresh herbs. My favorite herb to use is basil, specifically Thai basil (when I can get my hands on it). It is slightly spicy and has licorice anise flavor and pairs beautifully with fish.

Fish Pepper Soup 

With most pepper soup, it is preferable to add the spices along with the meat. But since fish is so delicate I do it differently. Add the fish the last 10-15 minutes before turning off the stove. You may blend all the spices, boil for about 10 minutes add the fish and simmer for another 10 minutes depending on your fish.

Enjoy!!!

 

Watch How To Make It

 

 

Print

Fish Pepper Soup

 Fish Pepper Soup – A quick and easy robustly flavored African Fish Soup.
5 from 11 votes
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
African
Servings 4 - 5

Ingredients

  • 2- 2½ pound white firm fish cut in desired pieces
  • 3-4 garlic cloves minced
  • 1 or more hot pepper chopped or whole scotch bonnet, chili
  • 1 Tablespoon grated ginger
  • 1 bay leaf
  • 1 Tablespoon smoked paprika
  • 2   tablespoons or more diced celery
  • ½ medium onion diced
  • 1   teaspoon white pepper
  • 3-4 leaves basil chopped
  • 1-2 green onion chopped whites and green parts
  • Salt to taste
  • 1-2 teaspoon bouillon powder
  • Ethnic spices listed above optional

Instructions

Method 1

  • Heat a saucepan with a about 1 tablespoon of oil add garlic, ginger, bay leaf, paprika and hot pepper sauté for about a minute.
  • Throw in onions, celery, white pepper, green onions, bouillon powder and any other spices. Continue stirring for another minute.
  • Add about 3-4 cups of water and bring to a boil. Let it simmer for about 10 minutes.
  • Add fish, basil and salt. Continue cooking until fish is cooked (about 10 minutes or more). Add water if necessary
  • Adjust seasonings, thickness of soup with water and spices. Remove bay leaf
  • Serve with boiled green plantains, rice or own it’s own.

Quicker Method 2

  • Place all the spices (except bay leaf) in the blender or food processor. Pulse until everything is puree.
  • Place in a saucepan with bay leaf then, add water about 3-4 cups of water. Bring to a boil and simmer for about 10 minutes. Then add fish bring continue cooking until fish is cooked. Discard bay leaf, add water if necessary.
  • Adjust for seasonings and thickness. Serve warm.
  • Enjoy!

Tips & Notes:

  1. Add the fish the last 10-15 minutes before turning off the stove. You may blend all the spices, boil for about 10 minutes add the fish and simmer for another 10 minutes depending on your fish.

Nutrition Information:

Calories: 241kcal (12%)| Carbohydrates: 5g (2%)| Protein: 46g (92%)| Fat: 4g (6%)| Saturated Fat: 1g (6%)| Cholesterol: 113mg (38%)| Sodium: 255mg (11%)| Potassium: 800mg (23%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 1035IU (21%)| Vitamin C: 18.5mg (22%)| Calcium: 34mg (3%)| Iron: 1.8mg (10%)
Author: Immaculate Bites
Course: Main
Cuisine: African
Keyword: fish, fish soup, soup recipes
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
Follow on Instagram

 

Nutrition Facts
Fish Pepper Soup
Amount Per Serving
Calories 241 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 113mg38%
Sodium 255mg11%
Potassium 800mg23%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 46g92%
Vitamin A 1035IU21%
Vitamin C 18.5mg22%
Calcium 34mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

 

Fish pepper soup IMG_6699

Fish pepper soup

Reader Interactions

Leave a Review

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments & Reviews

  1. Tomi says

    My husband loved this recipe. This is the best recipe of pepper soup I have ever tried and it taste so good. I used Tilapia fish and it came out delicious and tasty.

    Reply

  2. June M says

    Hi recipe seems pretty easy and sounds delicious. Quick question about pepper soup, can I use any fish to make it? such as salmon?

    Reply

    • ImmaculateBites says

      Salmon is not a great option because it is more on the fatty side. Any white fish would work just as well . Enjoy!

      Reply

  3. Tadenikawo says

    I loved the recipe so much…… But mine came out watery I don’t know what to do……. Can I add corn flour hope it won’t change the taste… Thank you in advance

    Reply

  4. Tadenikawo says

    I loved the recipe so much…… But mine came out watery I don’t know what to do……. Can I add corn flour hope it won’t change the taste…

    Reply

  6. Dr Kuteyi Abimbola says

    I’d been I’ll and just recuperating. Every food tasted bitter. Something suggested I tried pepper soup. I bought 1 plate. Between there and my office, I parked 4 times to taste what I bought. By the time I got to office, I felt 25times better than I left home. My appetite returned. I browsed for how to do it. I got it here- fish. I did it. It was amazing. Thanks

    Reply

  7. Betty says

    Thank you for this recipe. I plan to cook it tomorrow. Your recipes are always perfect! Thanks, Imma.

    Reply

  10. Glad says

    Ohhh this looks amazing. I want to make this, but I would like to make it as authentic as possible. Would you recommend that I use all of the african spices that you listed or to just follow your recipe as it? Also, what type of bullion do you use?

    Reply

    • ImmaculateBites says

      Hello Glad 🙂 ,
      If you can easily get a hold of the other African spices I would say Go for it! If you can’t, no worries. It will still be delicious!

      Reply

  11. Leslie Taylor says

    Made this yesterday…..it was so good. I added corn, a little potatoes, carrots, and shrimp. I used boneless cod fish….the flavors were awesome.

    Reply

  12. Keyondra says

    I made this tonight for the first time and i must say I really enjoyed it. Surprisingly my kids did as well, they always say they dont like fish. Tonight they liked this soup. I always come to your site to try to cook new things. Mostly because my husband is Nigerian so I’m learning dishes I can make for him. Thank you. I used catfish nuggets worked just fine.

    Reply

    • Keyondra says

      Oh and i used Thai basil like you suggested that you like to use. I never even new it existed. I chewed a fresh piece. It does have a light licorice lemony taste to it but it doesn’t come out it the soup strongly.

      Reply

    • imma africanbites says

      Thank you for taking the time to let me know. Glad to hear your family loves it. 🙂

      Reply

  13. Nadine says

    OMG, I just tried this recipe and it was a HUGE hit with my family. This is a keeper for sure. Thank you so much for sharing this !!!! I had no idea about smoked paprika!! So much flavor!! Awesome!!

    Reply

  14. Terry A Jones says

    I want to make this soup…i have some Ida clusters can that be used as my ethnic spice or should I omit it…what is in ethnic spice?

    Reply

  16. Vennetta Eugene says

    Hello imma my name is vennetta im looking forward to cooking your fish soup during this lent. Ive been looking for ways to cook fish soup and this recipe sounds right up my street. Thanks again

    Reply

  17. Amy says

    I absolutely love your recipes, this is the 3rd one I’ve tried and they have all been outstanding. This soup was a huge hit and I can see it becoming a regular weeknight dinner for years to come. I used flounder because it’s what I had on hand and it was just lovely. The flavors were warm and spicy, and this recipe gives me so many options to play with new spices and flavor profiles. Thank you for sharing your beautiful recipes!

    Reply

  19. Nonso says

    Wow I love this am from Nigeria the way we cook our pepper soup is not this way but I live it because it colourful and am going to try it for my practical

    Reply

  20. Chawn says

    I love your recipes, they give me life. I always try something and then want to make it at home and you have made that possible. Do you have suggestions for the kind of fish? I will try this one next week.

    Reply

    • ImmaculateBites says

      It really doesn’t matter – any white fish will do. I have tried different varieties and they all do just fine- Have not tried it with salmon.

      Reply

  21. Nancy says

    I’ve made this twice, and we loved it both times. I omitted the hot pepper as it was hot enough for us and added cooked soba noodles to the final soup.

    Reply

  23. cletus says

    Thanks. It has been cold along the east coast this winter so this pepper soup is just what the doctor ordered. We followed your recipe but added a little njansa. Yum yum yum.
    Thanks

    Reply

  26. Charlene @ That Girl Cooks Healthy says

    I have some unused pieces of fish in the freezer. They’ve been knocking around for months now, since I’ve been drinking plenty of veggie soup for the cold weather. I will make this tomorrow since it’s traditional for Caribbean people to drink soup on Saturdays.

    Reply

    • ImmaculateBites says

      Charlene, I never knew that! And am surrounded by Caribbean people. I guess not everyone follows tradition. Well let me know what you think of this soup.

      Reply

  27. Nullacia says

    Thanks for another fabulous recipe 🙂 For the ethnic spices…. what combination of them do you recommend? I have all of them and I’m very tempted to add all of them… but that may not be such a great idea….lol! Thanks again.

    Reply

    • ImmaculateBites says

      Nullacia, I would say about 2-3 ethnic spices, start adding about 1 teaspoon of each( if you have them ground already) do a taste test as you add in the pot. You know some spices are stronger than others.
      African nutmeg is really strong and if you add too much it becomes bitter-So go easy on with that.
      Njansa thickens the soup but can be overwhelming too. I usually just add about 1 teaspoon . Unless am making really thick pepper soup. Let me know if you have any more questions. Do let me know how it works for you . Thanks

      Reply

  28. Nagi@RecipeTin Eats says

    I’m almost waiting for you to run out of ideas that continue to wow me. How is it possible that someone has such an amazing stash of recipes up their sleeve? Fish soup would ordinarily never catch my eye. Yours? Flavor kapow. I want. Now.

    Reply