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!!!
Watch How To Make It
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Ingredients
- 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
Instructions
Method 1
- Heat a saucepan with a about 1 tablespoon of oil add garlic, ginger, bay leaf, paprika and hot pepper sauté for about a minute.
- Throw in onions, celery, white pepper, green onions, bouillon powder and any other spices. Continue stirring for another minute.
- Add about 3-4 cups of water and bring to a boil. Let it simmer for about 10 minutes.
- Add fish, basil and salt. Continue cooking until fish is cooked (about 10 minutes or more). Add water if necessary
- Adjust seasonings, thickness of soup with water and spices. Remove bay leaf
- Serve with boiled green plantains, rice or own it’s own.
Quicker Method 2
- Place all the spices (except bay leaf) in the blender or food processor. Pulse until everything is puree.
- 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.
- Adjust for seasonings and thickness. Serve warm.
- Enjoy!
Tips & Notes:
- 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.
Nutrition Information:
Grace Egah says
I’m excited about this recipe and I can’t wait to try it out.
imma africanbites says
Please do let me know how it turns out for you, Grace! Happy weekend!
Vennetta Eugene says
Hello 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
Awesome! Do let me know how it works out for you. Thanks
Amy says
I 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
Aww… thanks Amy So thrilled you would take time out to let me know.
Bisi says
Hi Immaculate,
What fish did you use for this recipe?
ImmaculateBites says
Hi Bisi, I used catfish .
Nonso says
Wow 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
Awesome! Do let me know how it works out for you.
Chawn says
I 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
It 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
I’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
Yes to soba Noodles. Always a great addition to soups. Thanks for taking the time to share .
ImmaculateBites says
Cletus, so happy to hear it hit the spot and thanks for the feedback!!!
cletus says
Thanks. 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
This 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
Thanks Thalia. Now go make it!
Brooke @ Chocolate + Marrow says
Oh 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
Thanks Brooke!!
Charlene @ That Girl Cooks Healthy says
I 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
Charlene, 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
Thanks 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
Nullacia, 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
I’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
Thanks Nagi. You have got to try this African Fish soup, I know you would love it.
teejay says
Looks yummy I need to try it.
ImmaculateBites says
Teejay , let me know how it works for you!
Akaila Powell says
I got all the ingredients Making this for a late lunch
ImmaculateBites says
Awesome! Do let me know how it works out for you.