Fish Pepper Soup

Spicy, comforting, and flavorful goodness with fresh fish, warming spices, and vibrant herbs delivers a West African staple known for its spicy kick. Its aromatic base is as versatile as it is delicious.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 224kcal

Author Imma

Ingredients

1 tablespoon (15ml) cooking oil
3-4 cloves garlic, minced
1 tablespoon (15g) grated fresh ginger
1 bay leaf
1 tablespoon (8-9g) smoked paprika
1 or more hot peppers, chopped or whole (scotch bonnet, habanero, serrano, etc.)
½ medium onion, diced
2 tablespoons (15-20g) or more diced celery
1 teaspoon (7-8g) white pepper
1-2 green onions, chopped (whites and green parts)
1-2 teaspoons (3-8g) bouillon powder
ethnic spices (optional; see note)
2-2½ pounds (900-1,200g) white firm-fleshed fish, cut into the desired size pieces
3-4 leaves basil, chopped
salt to taste

Instructions

Method 1

Heat a saucepan with about 1 tablespoon of oil, and add garlic, ginger, bay leaf, paprika, and hot pepper. Sauté for about a minute.
Toss in the onions, celery, white pepper, green onions, bouillon powder, and optional spices. Continue stirring for another minute.
Add 3-4 cups of water and bring it to a boil—simmer for about 10 minutes.
Add fish, basil, and salt. Continue cooking until the fish is done (about 10 minutes). Add water as necessary.
Adjust the seasonings and thickness of the soup with water and spices. Remove the bay leaf.
Serve with boiled green plantains, rice, or on its own.

Quicker Method 2

Place all the spices (except bay leaf) in a blender or food processor—pulse until everything is pureed.
Place in a saucepan with a bay leaf, add 3-4 cups of water, and bring it to a boil. Simmer for about 10 minutes. Then add fish and continue cooking until it's done. Discard bay leaf (add water as necessary).
Adjust for seasonings and thickness. Serve hot. Enjoy!

Notes

Add the fish during the last 10-15 minutes before turning off the stove. You could blend all the spices, boil for about 10 minutes, add the fish, and simmer for another 10 minutes, depending on your fish
Optional ethnic spices include lemongrass, Njangsa, ehuri (African nutmeg), negro pepper, alligator pepper, allspice, cumin, curry, fennel seeds, and fresh herbs like thyme. My favorite herb is Thai basil because of its stronger anise flavor
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition