Description
A warm and comforting fish soup with a spicy kick, perfect for cold days or when feeling under the weather.
Ingredients
Scale
- 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)
Instructions
- Boil some water in a pot.
- Gut and clean the catfish, using lime or lemon to scrub the skin and inside.
- Cut the fish into medium-sized pieces.
- Pour the hot water over the fish and let it sit for about 30 seconds.
- Drain the hot water, rinse the fish under the tap, and place it in a clean pot.
- Add about 6 cups of water, or enough to completely submerge the fish.
- Add the spices and chopped habanero pepper, then bring to a boil.
- If you want more spice, add the cayenne pepper.
- Let it simmer on medium heat for 20 minutes.
- Taste the soup and adjust the salt if needed.
- Add the chopped basil leaves and simmer for 5 more minutes.
- 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