why make this recipe

Fish Pepper Soup is a popular dish that is warm and comforting. It has a spicy kick from the habanero and a rich flavor from the spices. This soup is not only delicious but also a great way to enjoy healthy fish. It’s perfect for cold days or when you feel under the weather. Plus, it’s easy to make, making it a go-to recipe for family dinners or gatherings.

how to make Fish Pepper Soup

Ingredients:

• 2 lbs catfish
• 1 habanero pepper (chopped)
• 1 tsp smoked paprika
• 1 tbsp bouillon powder
• 1 tbsp pepper soup spice
• 1 tsp crayfish (or substitute with 1 tbsp fish sauce or coconut aminos)
• 1/2 cup basil leaf (loosely chopped)
• 1 lime/lemon (to clean the fish)
• 2 tsp salt (or to taste)
• 1/2 tsp cayenne pepper (optional)

Directions:

1. Boil some water in a pot.
2. Gut and clean the catfish, using lime or lemon to scrub the skin and inside.
3. Cut the fish into medium-sized pieces.
4. Pour the hot water over the fish and let it sit for about 30 seconds.
5. Drain the hot water, rinse the fish under the tap, and place it in a clean pot.
6. Add about 6 cups of water, or enough to completely submerge the fish.
7. Add the spices and chopped habanero pepper, then bring to a boil.
8. If you want more spice, add the cayenne pepper.
9. Let it simmer on medium heat for 20 minutes.
10. Taste the soup and adjust the salt if needed.
11. Add the chopped basil leaves and simmer for 5 more minutes.
12. Serve and enjoy!

how to serve Fish Pepper Soup

Fish Pepper Soup is best served hot. You can enjoy it on its own or with rice, plantains, or a side of bread. A sprinkle of additional fresh herbs or lime juice can enhance the flavor even more.

how to store Fish Pepper Soup

If you have leftovers, let the soup cool completely before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to a month. To reheat, thaw in the refrigerator overnight and warm on the stove.

tips to make Fish Pepper Soup

• Make sure to clean the fish thoroughly to remove any odor.
• Adjust the spice levels based on your taste preferences.
• Fresh herbs can really uplift the dish, so don’t skip the basil.
• For a creamier soup, consider adding coconut milk towards the end of cooking.

variation

You can use different types of fish such as tilapia or snapper, and add more vegetables like onions, tomatoes, or bell peppers if you like. You can also turn it into a seafood pepper soup by adding shrimp or crab.

FAQs

1. Can I use frozen fish?
   Yes, frozen fish works well. Just make sure to thaw it completely before cooking.

2. Is this soup really spicy?
   The soup can be spicy, especially with the habanero and optional cayenne pepper. You can adjust the spices to suit your heat tolerance.

3. Can I make this soup vegetarian?
   Yes! You can use vegetable broth and substitute fish with tofu or mushrooms for a plant-based version. Just skip the crayfish and other seafood ingredients.

Fish Pepper Soup

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• Author: make-recipe
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Description

A warm and comforting fish soup with a spicy kick, perfect for cold days or when feeling under the weather.

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Ingredients

Scale 1x2x3x

• 2 lbs catfish
• 1 habanero pepper (chopped)
• 1 tsp smoked paprika
• 1 tbsp bouillon powder
• 1 tbsp pepper soup spice
• 1 tsp crayfish (or substitute with 1 tbsp fish sauce or coconut aminos)
• 1/2 cup basil leaf (loosely chopped)
• 1 lime/lemon (to clean the fish)
• 2 tsp salt (or to taste)
• 1/2 tsp cayenne pepper (optional)

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Instructions

1. Boil some water in a pot.
2. Gut and clean the catfish, using lime or lemon to scrub the skin and inside.
3. Cut the fish into medium-sized pieces.
4. Pour the hot water over the fish and let it sit for about 30 seconds.
5. Drain the hot water, rinse the fish under the tap, and place it in a clean pot.
6. Add about 6 cups of water, or enough to completely submerge the fish.
7. Add the spices and chopped habanero pepper, then bring to a boil.
8. If you want more spice, add the cayenne pepper.
9. Let it simmer on medium heat for 20 minutes.
10. Taste the soup and adjust the salt if needed.
11. Add the chopped basil leaves and simmer for 5 more minutes.
12. Serve and enjoy!

Notes

For a creamier soup, consider adding coconut milk towards the end of cooking. Adjust spice levels based on personal preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Boiling
• Cuisine: Nigerian

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 2g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 70mg