Soup du Pecheur (Fisherman Soup)
Soup du pecheur is a spicy Ivorian fish and shellfish soup, served with attieke. It packs crayfish, shrimp, crab and tilapia into one pot, so the broth takes on a deep seafood flavor. Djansang seeds, ground in near the end, thicken it and add a nutty note, while habanero brings the heat. The attieke is tossed with red palm oil until orange, giving you a mild, fluffy base for the broth.
Instructions
Put the water in a large saucepan and add the grated crayfish, onions, tomatoes, djansang seeds, bay leaves, shrimp, crabs, garlic, lemongrass, habanero peppers and most of the red palm oil. Season with salt and black pepper to taste. Boil over medium heat for about 30 minutes, until the onions and tomatoes are soft.
Lift out the tomatoes, onions, djansang seeds and garlic and grind them to a paste. Return the paste to the pot and add the fish.
Lower the heat, stir in the crushed bouillon cubes, and cook for about 25 minutes. Keep the heat low, because a hard boil will break up the fish.
While the soup cooks, prepare the attieke following the package directions.
When the attieke is hot, add the remaining red palm oil and a little salt. Mix thoroughly until the couscous turns orange.
Serve the soup alongside the attieke.
Make it personal.
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