Fish Pepper Soup

spicy fish broth dish

Picture a bowl of Fish Pepper Soup, with steam rising and aromas of fresh ginger, garlic, and chili peppers filling your kitchen.

This simple yet comforting African dish is a breeze to make, offering a cozy warmth that feels like home.

As the ingredients simmer together, the flavors meld beautifully, transforming into a hearty, flavorful soup.

Let’s bring this delightful dish to life and enjoy a taste of comfort in every spoonful.

Kitchen Tools Required

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle

Ingredients

  • 1 kg Fish steaks, cleaned and cut into pieces
  • 2 tablespoons Vegetable oil
  • 1 Medium onion, chopped
  • 1 teaspoon Ginger, minced
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground pepper
  • 2 Fresh chili peppers, sliced
  • 1 teaspoon Ground crayfish
  • 2 cups Fish stock
  • 1 teaspoon Salt
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Basil
  • 1 bunch Fresh spinach, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Fish Pepper Soup, follow this timeline:

  1. Reading & Preparation (5 minutes)
    • Read through the entire recipe and gather all ingredients and equipment needed.
  2. Prep Work (15 minutes)
    • Clean and cut the fish into pieces.
    • Chop the onion.
    • Mince the ginger and garlic.
    • Slice the chili peppers.
    • Chop the fresh spinach.
  3. Cooking (30 minutes)
    • Minute 0-5: Heat the vegetable oil in a large pot over medium heat.
    • Minute 5-10: Add the chopped onion, minced ginger, and minced garlic to the pot. Sauté until the onion is translucent.
    • Minute 10-15: Stir in the ground pepper, sliced chili peppers, and ground crayfish.
    • Minute 15-20: Pour in the fish stock and bring the mixture to a simmer.
    • Minute 20-25: Season with salt, thyme, and basil. Gently add the fish pieces to the pot, making certain they’re submerged in the liquid.
    • Minute 25-45: Simmer the soup for 20 minutes until the fish is cooked through.
    • Minute 45-50: Add the chopped spinach and cook for an additional 5 minutes.
  4. Resting & Serving (5 minutes)
    • Remove the pot from heat and let the soup rest for 5 minutes before serving.

This timeline guarantees you efficiently use your time from preparation to serving the Fish Pepper Soup.

Adjust the timeline according to your pace and familiarity with the recipe.

Recipe Instructions

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion, minced ginger, and minced garlic, and sauté until the onion is translucent.

Stir in the ground pepper, sliced chili peppers, and ground crayfish.

Pour in the fish stock and bring the mixture to a simmer.

Season with salt, thyme, and basil.

Gently add the fish pieces to the pot and make certain they’re submerged in the liquid.

Simmer the soup for 20 minutes until the fish is cooked through.

Add the chopped spinach and cook for an additional 5 minutes.

Remove the pot from heat and let the soup rest for 5 minutes before serving.

Serving Tips

  • Steamed Rice: The mild flavor of steamed rice complements the spicy and flavorful fish pepper soup perfectly.
  • Boiled Plantains: Sweet and soft boiled plantains offer a nice contrast to the heat of the soup.
  • Crusty Bread: Use crusty bread to soak up the delicious broth and add a satisfying crunch to your meal.
  • Yam Porridge: Pairing with yam porridge provides a hearty and filling accompaniment to the soup.
  • Garlic Bread: A side of garlic bread adds a savory and aromatic twist to the dining experience.

Storage

To store Fish Pepper Soup, allow it to cool completely.

Then transfer to airtight containers.

Refrigerate for up to 3 days or freeze for up to 2 months.

Reheat thoroughly before serving.

Freezing

To freeze Fish Pepper Soup, first let it cool completely.

Transfer to airtight containers, leaving space for expansion.

Label with the date.

Then, freeze for up to 3 months.

Thaw before reheating.

Reheating

To reheat Fish Pepper Soup, gently warm it on the stove over low heat until hot.

Avoid boiling to prevent overcooking the fish.

Stir occasionally for even heating.

Final Thoughts

Fish Pepper Soup is a flavorful and aromatic dish that’s perfect for those who enjoy a bit of heat in their meals.

It’s a quick and easy recipe that combines tender fish with a blend of spices and fresh vegetables.

The key to a delicious Fish Pepper Soup is using fresh ingredients, especially the fish, to enhance the overall taste.

You can adjust the spice level by varying the number of chili peppers according to your preference.

For a heartier soup, consider adding some mashed fish pieces or a small amount of yam or potato to thicken the broth.

This soup is best served hot, accompanied by a side of rice or plantain for a satisfying and complete meal.

Enjoy the rich flavors of African cuisine in every spoonful.

Frequently Asked Questions

Can I Substitute the Fish With Another Protein?

You can substitute fish with chicken or shrimp. Make certain you adjust cooking time: simmer chicken longer to cook through and shrimp just until pink. Garnish with fresh herbs for presentation. Adjust seasonings to enhance the chosen protein.

What Type of Fish Is Best for This Soup?

For ideal flavor, use firm, white fish like tilapia or cod. Their texture holds up well when simmered. Verify even cuts for uniform cooking. Present your soup in a deep bowl, garnished with fresh herbs for a vibrant touch.

How Spicy Is the Soup Typically?

You can control the soup’s spiciness by adjusting chili peppers. For mild heat, use fewer peppers or remove seeds. Present the soup with garnished spinach for color contrast and serve in a deep bowl for elegance.

Can I Use Dried Herbs Instead of Fresh Ones?

You can substitute dried herbs for fresh ones, but remember to use one-third of the amount. Dried herbs are more concentrated, so they’ll impart a stronger flavor. Crush them gently to release their aroma before adding.

Is This Soup Suitable for a Low-Calorie Diet?

Yes, you can include it in a low-calorie diet. Use lean fish, reduce oil, and opt for fresh herbs. Present it attractively with a sprinkle of fresh herbs. Serve in small bowls for portion control.

spicy fish broth dish

Fish Pepper Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine African
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle

Ingredients
  

  • 1 kilogram Fish steaks cleaned and cut into pieces
  • 2 tablespoons Vegetable oil
  • 1 medium onion chopped
  • 1 teaspoon Ginger minced
  • 2 cloves Garlic minced
  • 1 teaspoon Ground pepper
  • 2 Fresh chili peppers sliced
  • 1 teaspoon Ground crayfish
  • 2 cups Fish stock
  • 1 teaspoon Salt
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Basil
  • 1 bunch Fresh spinach chopped

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the chopped onion, minced ginger, and minced garlic, and sauté until the onion is translucent.
  • Stir in the ground pepper, sliced chili peppers, and ground crayfish.
  • Pour in the fish stock and bring the mixture to a simmer.
  • Season with salt, thyme, and basil.
  • Gently add the fish pieces to the pot and ensure they are submerged in the liquid.
  • Simmer the soup for 20 minutes until the fish is cooked through.
  • Add the chopped spinach and cook for an additional 5 minutes.
  • Remove the pot from heat and let the soup rest for 5 minutes before serving.

Notes

For the best results, use fresh fish, as it enhances the flavor of the soup. Adjust the number of chili peppers to your spice preference. If you prefer a thicker soup, you can mash some of the fish pieces or add a small amount of yam or potato to thicken the broth. Serve hot with a side of rice or plantain for a complete meal.
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