Catfish pepper soup is a delectable West African delicacy known for its spicy, flavourful broth and tender catfish fillets.
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This dish is perfect for warming up on a cold day or when you’re looking for a satisfying, spicy meal. In this article, we’ll guide you through the process of preparing catfish pepper soup, a dish that embodies the rich and vibrant flavours of West Africa.
Ingredients
To make a delicious catfish pepper soup, you’ll need the following:
● 4 catfish fillets (or one whole catfish, cleaned and cut into pieces)
● 2 tablespoons ground crayfish
● 2 tablespoons pepper soup spice mix (available at African grocery stores)
● 1 onion, chopped
● 3-4 cloves of garlic, minced
● 1-inch piece of ginger, grated
● 2-3 scotch bonnet or habanero peppers, chopped (adjust for spice preference)
● 2-3 stock cubes or bouillon cubes
● Salt to taste
● 6-8 cups of water
● A handful of scent leaves or substitute with basil leaves or parsley (for garnish)
Instructions
Prepare the Catfish
If you are using a whole catfish, clean it thoroughly, remove the scales, and cut it into suitable-sized pieces. If you have catfish fillets, you can skip this step.
Blanch the Catfish
In a pot of boiling water, briefly blanch the catfish pieces for two-three minutes to remove excess oil and any fishy smell. Drain and set aside.
Prepare the Spice Mix
In a small bowl, mix the ground crayfish, pepper soup spice, minced garlic, and grated ginger. Set this spice mix aside.
Start the Broth
In a large pot, add about six to eight cups of water and bring it to a boil.
Add Seasonings
Stir in the chopped onions and scotch bonnet or habanero peppers. Allow the mixture to simmer for about five minutes, infusing the water with the flavours of the onions and peppers.
Season the Broth
Add the spice mix to the pot, followed by the stock cubes. Stir to combine, and let the broth simmer for another 10-15 minutes, allowing the flavours to meld.
Add Catfish
Gently place the blanched catfish pieces into the simmering broth. Ensure that the fish is submerged in the flavorful liquid.
Simmer and Season
Let the catfish cook in the broth for about 10-15 minutes or until it’s fully cooked and tender. Adjust the seasoning with salt as needed.
Garnish and Serve
Just before serving, add a handful of fresh scent leaves or your preferred herb. This adds a lovely aroma and freshness to the soup. If scent leaves are not available, you can use basil or parsley as a substitute.
Serve Hot
Catfish pepper soup is traditionally served piping hot in a bowl. It’s perfect on its own or with a side of boiled white rice or yam.
Catfish pepper soup is a delightful and satisfying dish that captures the essence of West African cuisine. With its flavorful broth and tender catfish, it’s sure to tantalise your taste buds and warm your soul. Whether you’re cooking it for yourself or sharing it with friends and family, catfish pepper soup is a treat worth savouring. Enjoy!
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