The technique for making fish peppersoup is slightly different from meat-based soups in that the stock is cooked before adding the fish as it cooks so quickly. Catfish is traditionally used, but any fish may be used - cod was used in this recipe. I limit the number of spices and herbs that I use so that the delicate flavour of the fish is not overwhelmed. Fresh lemon grass goes wonderfully well with the fish but omit it if you are unable to find it. Use common mint rather than scent leaf for a slightly different flavour. Strain the stock before adding the fish if you would like a clear soup.
Ingredients
- 1.5 kg firm-fleshed fish (catfish is traditional)*
- 2 onions (around 350g)
- 2 Scotch bonnet chillies (about 14g)
- 1 teaspoon Cameroon pepper (optional)
- 2 litres water
- 1 fresh bay leaf (2 dried)
- 50g ground crayfish
- 3 stems lemon grass (lightly bruised + 1 stem finely sliced)
- 1 teaspoon of utazi
- 4 ehuru seeds (toasted, shelled and finely ground)
- Salt to taste
Instructions
- Fillet the fish and cut into fairly large chunks and set aside, reserving any bones.
- Liquidise the onions, chillies, crayfish and Cameroon Pepper with some of the water until smooth and put in a large saucepan together with the bay leaf, fish bones, bruised lemon grass, most of the ehuru and the rest of the water. Bring to a boil and cook for 15-20 minutes or until the taste of raw onion disappears.
- Use a sieve to strain the mixture into a clean saucepan, using the back of a wooden spoon to press against the mixture to extract as much flavour as possible.
- Put the resulting pulp back in the blender with about 200ml of water and strain it into the saucepan.
- Bring back to the boil. Turn down the heat, add the fish, the rest of the ehuru and the finely sliced lemon grass. Simmer for 5 minutes or until the fish is just cooked.
- Turn off the heat and add the mint. Let it sit for about 5 minutes before serving to allow the flavours to develop.
Notes
*To prepare catfish, wash the fish and cut into fairly thick slices, about 2-3cm thick.
Place in a bowl and cover with boiling water. Drain immediately. This helps tough the skin of the fish and remove any slime.
To Serve
2 teaspoons mint (finely shredded. Substitute with scent leaf)
Variations
- 1 teaspoon of finely chopped fresh utazi may also be added just before serving.
- Add 2 teaspoons of finely shredded fresh uziza just before adding the fish.
Place in a bowl and cover with boiling water. Drain immediately. This helps tough the skin of the fish and remove any slime.
To Serve
2 teaspoons mint (finely shredded. Substitute with scent leaf)
Variations
- 1 teaspoon of finely chopped fresh utazi may also be added just before serving.
- Add 2 teaspoons of finely shredded fresh uziza just before adding the fish.