FISH PEPPER SOUP
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
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.
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Me 66
[email protected]Great recipe! The soup was very flavorful and the fish was cooked perfectly. I will definitely be making this again.
Faith Mcguire
[email protected]Yum! This soup is delicious and so easy to make. I used tilapia fillets and they cooked perfectly in the broth. The vegetables were also cooked to perfection and the soup was very flavorful. I will definitely be making this soup again.
Muhammed Ayodele
[email protected]This fish pepper soup recipe is a total winner! I've tried many fish soup recipes before, but this one takes the cake. The flavors are so rich and complex, and the fish is cooked perfectly. I especially love the addition of the scotch bonnet peppers