Best 2 Fish Pepper Soup Recipes

Are you craving a hearty, flavorful soup that will warm you up on a chilly day? Look no further than fish pepper soup, a Nigerian delicacy that is sure to tantalize your taste buds. Made with a variety of fresh ingredients, including fish, peppers, tomatoes, and onions, this soup is a symphony of flavors that will leave you craving more. Whether you're a seasoned cook or a beginner in the kitchen, this guide will provide you with everything you need to know to create an unforgettable fish pepper soup that will impress your family and friends.

Let's cook with our recipes!

FISH PEPPER SOUP

Fish Pepper Soup image

Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I've included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or Agege bread, if desired.

Provided by Yewande Komolafe

Categories dinner, seafood, soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

2 whole fish (1 1/2 to 2 pounds each), such as black bass, red snapper, croaker or mackerel, filleted off the bone, with spine and head reserved for stock
2 large red onions (about 1 1/2 pounds), peeled and quartered
1 (2-inch) piece fresh ginger, peeled
2 lemongrass stalks, cut into 4-inch pieces and pounded with the back of a knife
1 garlic bulb, halved crosswise
1 fresh bay leaf
6 small dried hot chiles, such as bird's-eye or cayenne
2 dried smoked chiles, such as chipotle
6 selim seed pods or black cardamom pods, crushed lightly with the back of a knife
1 red habanero chile, stemmed and halved
1 small bunch fresh thyme
1 small bunch fresh parsley
1 small bunch fresh cilantro
Kosher salt
2 tablespoons grains of paradise (alligator pepper)
1 tablespoon uziza seeds
4 calabash nutmeg seeds, toasted, cracked open with the back of a knife, shells discarded, and small interior seeds reserved
1 gbafilo seed, shelled, interior seed cracked into smaller pieces
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Kosher salt
1/4 cup whole fresh mint leaves
1/4 cup scent leaf (or African or Thai basil)
1/4 cup fresh cilantro leaves

Steps:

Place the fish carcasses in a stock pot and cover with about 4 quarts of water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and smoked chiles, and selim seed pods. Bring up to a boil, then reduce the heat to low. Simmer until the fish bones have broken down and the vegetables are softened, at least 1 hour. Add the habanero, thyme, parsley and cilantro during the last 10 minutes of cooking. (You can make the fish stock 1 day ahead and store it in the refrigerator.)
While the stock is simmering, prepare the pepper soup spices: Heat a small skillet over medium, and add the grains and seeds. Toast, moving frequently, until the seeds begin to crackle and become fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the mixture to a spice grinder and pulse to a smooth powder. (Store away from heat or direct sunlight in an airtight jar until ready to use.)
Cut the fish fillets into 2-inch cubes and season with salt. Strain out all the solids from the stock and return the stock to the pot. Add 2 tablespoons pepper soup spice and reserve any extra for the garnish. Season with salt and bring up to a boil over high. Reduce the heat to low and bring the broth to a simmer.
Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.
Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.

FISH SOUP WITH TOMATOES AND RED PEPPER-GARLIC SAUCE

Fish Soup with Tomatoes and Red Pepper-Garlic Sauce image

Categories Soup/Stew Fish Tomato Bell Pepper Fall Spring Winter Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 17

Ingredients

For soup
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 fennel bulb, coarsely chopped
8 cups fish stock or bottled clam juice
1 cup chopped fresh Italian parsley
2 3-inch-long strips orange peel
3 pounds ripe tomatoes, peeled, coarsely chopped
1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
1 large red-skinned potato, quartered
1 large pinch of saffron threads
2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces
For rouille
1 red bell pepper
6 tablespoons extra-virgin olive oil
3 garlic cloves
1 French-bread baguette, cut into 1/4-inch-thick rounds

Steps:

Make soup:
Heat oil in large pot over medium heat. Add onion and fennel. Sauté until onion is translucent, 8 minutes. Add stock, parsley and peel. Bring to boil. Reduce heat; cover and simmer until fennel is tender, about 5 minutes. Add tomatoes, sliced potatoes, quartered potato and saffron. Cover partially; simmer until potatoes are tender, about 12 minutes. Remove from heat.
Remove quartered potato from soup. Cool slightly. Peel potato; transfer to processor.
Make rouille:
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag 10 minutes. Peel and seed pepper. Cool.
Transfer bell pepper to processor with potato. Add 2 tablespoons oil and garlic. Process until smooth. With machine running, gradually blend in 4 tablespoons oil. Season with salt.
Preheat broiler. Arrange bread rounds on baking sheet. Broil until crisp, about 2 minutes. (Can be made 1 day ahead. Cover soup and rouille separately; chill. Cool toasts, then store airtight at room temperature. Bring soup to simmer before continuing.)
Add fish to soup. Simmer until fish is just opaque in center, 5 minutes. Spoon rouille onto 12 to 16 toasts. Ladle soup into bowls. Top each with 2 toasts. Pass remaining toasts and rouille.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the soup will taste. If possible, use fresh fish, peppers, tomatoes, and onions.
Choose the right type of fish: Not all fish are created equal when it comes to fish pepper soup. Some fish, such as tilapia and catfish, have a mild flavor that works well in this soup. Others, such as salmon and tuna, have a stronger flavor that can overwhelm the other ingredients.
Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will become tough and dry.
Use a variety of peppers: The type of peppers you use will determine the spiciness of the soup. For a mild soup, use bell peppers. For a spicier soup, use habanero peppers or scotch bonnet peppers.
Add other vegetables: In addition to peppers, you can also add other vegetables to the soup, such as tomatoes, onions, and carrots.
Season the soup to taste: Once the soup is cooked, season it to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.

Conclusion:

Fish pepper soup is a delicious and nutritious dish that is perfect for a cold day. It is also a relatively easy soup to make, so it is a great option for busy weeknights. With its bold flavors and variety of textures, fish pepper soup is sure to be a hit with your family and friends.