Fish Pepper Soup – A quick and easy robustly flavored African Fish 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.
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.
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!!!
Fish Pepper Soup – A quick and easy robustly flavored African Fish Soup.
- 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
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Heat a saucepan with a about 1 tablespoon of oil add garlic, ginger, bay leaf, paprika and hot pepper sauté for about a minute.
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Throw in onions, celery, white pepper, green onions, bouillon powder and any other spices. Continue stirring for another minute.
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Add about 3-4 cups of water and bring to a boil. Let it simmer for about 10 minutes.
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Add fish, basil and salt. Continue cooking until fish is cooked (about 10 minutes or more). Add water if necessary
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Adjust seasonings, thickness of soup with water and spices. Remove bay leaf
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Serve with boiled green plantains, rice or own it’s own.
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Place all the spices (except bay leaf) in the blender or food processor. Pulse until everything is puree.
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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.
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Adjust for seasonings and thickness. Serve warm.
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Enjoy!
- 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.
Nadine says
28 Feb, 2019 at 6:44 pmOMG, 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!!
ImmaculateBites says
1 Mar, 2019 at 4:02 amAwesome! Thanks for the feedback
Terry A Jones says
12 Dec, 2018 at 7:31 amI 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?
ImmaculateBites says
15 Dec, 2018 at 7:32 pmYes it can- as long as you enjoy the flavor of the spice.
Grace Egah says
21 Jul, 2018 at 1:09 pmI’m excited about this recipe and I can’t wait to try it out.
imma africanbites says
21 Jul, 2018 at 2:55 pmPlease do let me know how it turns out for you, Grace! Happy weekend!
Vennetta Eugene says
23 Mar, 2018 at 7:26 amHello 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
ImmaculateBites says
24 Mar, 2018 at 7:29 amAwesome! Do let me know how it works out for you. Thanks
Amy says
8 Mar, 2018 at 5:55 pmI 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!
ImmaculateBites says
11 Mar, 2018 at 7:27 amAww… thanks Amy So thrilled you would take time out to let me know.
Bisi says
26 Oct, 2017 at 7:39 amHi Immaculate,
What fish did you use for this recipe?
ImmaculateBites says
26 Oct, 2017 at 6:43 pmHi Bisi, I used catfish .
Nonso says
6 Jun, 2017 at 11:17 amWow 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
ImmaculateBites says
7 Jun, 2017 at 9:17 amAwesome! Do let me know how it works out for you.
Chawn says
8 Dec, 2016 at 10:48 amI 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.
ImmaculateBites says
8 Dec, 2016 at 1:17 pmIt 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.
Nancy says
21 Nov, 2016 at 10:02 amI’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.
ImmaculateBites says
22 Nov, 2016 at 6:45 pmYes to soba Noodles. Always a great addition to soups. Thanks for taking the time to share .
ImmaculateBites says
21 Feb, 2015 at 2:59 pmCletus, so happy to hear it hit the spot and thanks for the feedback!!!
cletus says
21 Feb, 2015 at 2:36 pmThanks. 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
Thalia @ butter and brioche says
21 Feb, 2015 at 12:34 pmThis fish soup looks so flavoursome, aromatic and delicious – just like all your food! It’s perfect for lent, so I have to make it.
ImmaculateBites says
21 Feb, 2015 at 2:40 pmThanks Thalia. Now go make it!
Brooke @ Chocolate + Marrow says
21 Feb, 2015 at 7:57 amOh my gosh, this looks and sounds amazing! So happy to have discovered your blog. You’ve got some seriously good looking recipes on here!!
ImmaculateBites says
21 Feb, 2015 at 8:22 amThanks Brooke!!
Charlene @ That Girl Cooks Healthy says
20 Feb, 2015 at 12:15 pmI 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.
ImmaculateBites says
20 Feb, 2015 at 7:52 pmCharlene, 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.
Nullacia says
20 Feb, 2015 at 8:55 amThanks 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.
ImmaculateBites says
20 Feb, 2015 at 9:16 amNullacia, 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
Nagi@RecipeTin Eats says
19 Feb, 2015 at 12:36 amI’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.
ImmaculateBites says
19 Feb, 2015 at 8:25 amThanks Nagi. You have got to try this African Fish soup, I know you would love it.
teejay says
18 Feb, 2015 at 9:46 pmLooks yummy I need to try it.
ImmaculateBites says
19 Feb, 2015 at 8:22 amTeejay , let me know how it works for you!
Akaila Powell says
5 Aug, 2017 at 11:15 amI got all the ingredients Making this for a late lunch
ImmaculateBites says
5 Aug, 2017 at 11:36 amAwesome! Do let me know how it works out for you.