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–+ servings
spicy fish broth dish

Fish Pepper Soup

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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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