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:
Rosie H says
A soup with a broth brimming with so much flavor, it can stand against stew. I enjoyed this dish very much. I used Mahi Mahi (Costco frozen section), (1 Serrano pepper, 1 red jalapeño) everything else the same.
I have been listening to an audiobook that mentions Hot Pepper Soup often, which made me really want to try it. Next time, I won’t be so scared of peppers and I will get some plantains.
Amina says
Hey Rosie, Happy you enjoy the recipe. Thanks
Tomi says
My husband loved this recipe. This is the best recipe of pepper soup I have ever tried and it taste so good. I used Tilapia fish and it came out delicious and tasty.
Immaculate Bites says
Thanks so much, Tomi! What did you have for dessert? 🙂 Try some of my 25 Insanely Good Summer Desserts and let me know how that goes. Enjoy!
June M says
Hi recipe seems pretty easy and sounds delicious. Quick question about pepper soup, can I use any fish to make it? such as salmon?
ImmaculateBites says
Salmon is not a great option because it is more on the fatty side. Any white fish would work just as well . Enjoy!
Tadenikawo says
I loved the recipe so much…… But mine came out watery I don’t know what to do……. Can I add corn flour hope it won’t change the taste… Thank you in advance
ImmaculateBites says
Yes you can. It wouldn’t change that much.
Tadenikawo says
I loved the recipe so much…… But mine came out watery I don’t know what to do……. Can I add corn flour hope it won’t change the taste…
Janefrances says
I LOVE LOVE LOVE this recipe.
Amazing taste and aroma
ImmaculateBites says
Thank you
Dr Kuteyi Abimbola says
I’d been I’ll and just recuperating. Every food tasted bitter. Something suggested I tried pepper soup. I bought 1 plate. Between there and my office, I parked 4 times to taste what I bought. By the time I got to office, I felt 25times better than I left home. My appetite returned. I browsed for how to do it. I got it here- fish. I did it. It was amazing. Thanks
ImmaculateBites says
Yay! So happy to hear you are feeling better. Thanks for sharing your thoughts with us.
Betty says
Thank you for this recipe. I plan to cook it tomorrow. Your recipes are always perfect! Thanks, Imma.
Breauna says
Did you use regular oil or palm oil?
ImmaculateBites says
I use regular vegetable or canola oil.
Mary Anne says
Its nice but apart from bouillon powder is there any other thing u can use?
ImmaculateBites says
You can leave it out completely.And add more spices , taste as you cook.
Glad says
Ohhh this looks amazing. I want to make this, but I would like to make it as authentic as possible. Would you recommend that I use all of the african spices that you listed or to just follow your recipe as it? Also, what type of bullion do you use?
ImmaculateBites says
Hello Glad 🙂 ,
If you can easily get a hold of the other African spices I would say Go for it! If you can’t, no worries. It will still be delicious!
Leslie Taylor says
Made this yesterday…..it was so good. I added corn, a little potatoes, carrots, and shrimp. I used boneless cod fish….the flavors were awesome.
ImmaculateBites says
That’s good to know . Thanks for the feedback.
ImmaculateBites says
That sounds delicious! Will try that soon. Thanks for stopping by!!
Keyondra says
I made this tonight for the first time and i must say I really enjoyed it. Surprisingly my kids did as well, they always say they dont like fish. Tonight they liked this soup. I always come to your site to try to cook new things. Mostly because my husband is Nigerian so I’m learning dishes I can make for him. Thank you. I used catfish nuggets worked just fine.
Keyondra says
Oh and i used Thai basil like you suggested that you like to use. I never even new it existed. I chewed a fresh piece. It does have a light licorice lemony taste to it but it doesn’t come out it the soup strongly.
imma africanbites says
Thank you for taking the time to let me know. Glad to hear your family loves it. 🙂
Nadine says
OMG, I just tried this recipe and it was a HUGE hit with my family. This is a keeper for sure. Thank you so much for sharing this !!!! I had no idea about smoked paprika!! So much flavor!! Awesome!!
ImmaculateBites says
Awesome! Thanks for the feedback
Terry A Jones says
I want to make this soup…i have some Ida clusters can that be used as my ethnic spice or should I omit it…what is in ethnic spice?
ImmaculateBites says
Yes it can- as long as you enjoy the flavor of the spice.