Tomato Pepper Soup with Fresh Seafood
Photo: MyName (Pedroserafin), Public domain
This Nigerian pepper soup gets its depth from toasted African nut, which is blended into a paste of fresh chile, tomato and ginger. Ground crayfish adds a savory, smoky seafood note that stock alone would not give. Catfish is washed in lemon juice first, a simple step that keeps the broth clean tasting. It cooks in about fifteen minutes and is traditionally spooned over white rice or boiled yam.
Instructions
Toast the African nut in a dry pan for about a minute, until it smells fragrant. This brings out its flavor before it goes into the soup.
Blend the chile pepper, tomatoes, ginger and toasted nut until you have a smooth paste.
Wash the catfish with the lemon juice, then rinse it well under running water to remove any fishy smell.
Place the fish in a medium pot. Add the pepper paste, ground crayfish, seasoning cube and salt to taste, and stir well. Cook for about 10 to 15 minutes.
Stir again and taste, adjusting the salt or seasoning if needed. If the soup is too thick, add about ½ cup water and cook for a few more minutes.
Turn off the heat and serve the soup with white rice and boiled yam.
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