I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.

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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 bowls
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl.

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  • Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.

  • Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

Cook's Notes:

Instead of seafood, you can substitute chicken or just make it a veggie soup. The base is still delicious.

Eliminate the serrano pepper seeds if you want to avoid it being too spicy.

Nutrition Facts

318 calories; protein 39.9g; carbohydrates 14.3g; fat 11.7g; cholesterol 224.6mg; sodium 694.7mg. Full Nutrition
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