Fish Pepper Soup

This Nigerian fish pepper soup is packed full of flavor, spicy, and delicious. This catfish pepper soup recipe is easy, quick, and ready in 15 minutes

Hello everyone, how are you doing?

So it's getting colder in the UK and some other parts of the world and as I have not put up a recipe for fish pepper soup, this is the right time to do so as pepper soup is one soup that soothes cold, flu, and most winter ailment.

Nigerian Fish Pepper Soup Recipe

Catfish pepper soup is a light soup that is spicy and delicious and is usually served at Nigerian restaurants and bars.

Fish peppersoup is traditionally cooked with catfish and referred to as point and kill peppersoup but you can use other types of fresh fish like Tilapia. I have used catfish for this recipe.

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Related: Assorted meat pepper soup, Nigerian fish stew

Fish Pepper Soup Ingredients

Fresh fish - (I used catfish here but you can also use other types of fish)

2 tablespoons pepper soup spice

Cayenne pepper or Cameroon pepper

1 yellow scotch bonnet

1 red scotch bonnet

Scent leaves or Basil

2 stock cubes

1 tablespoon ground crayfish

Salt

Full ingredient list and measurements in the recipe card.

How To Make Fish Pepper Soup

1) Cut, gut, and wash the fish then add into a pot.

I cut up some and left one whole

2) Season with stock cubes, pepper soup spice, and salt. Let it marinate for 30 minutes.

3) Add about a litre of water then add in cayenne or Cameroon pepper and cook on medium heat for 10 minutes.

4) Add in scent leaves (Efirin) or Basil and ground crayfish.

5) Then the chopped scotch bonnet and yellow pepper. Let it simmer for 5 minutes then take off the heat.

Catfish pepper soup is ready. Serve and Enjoy.

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First published November 10, 2015.

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