Fish Pepper Soup Recipes

FISH PEPPER SOUP

Fish Pepper Soup image

Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I've included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or Agege bread, if desired.

Provided by Yewande Komolafe

Categories dinner, seafood, soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

2 whole fish (1 1/2 to 2 pounds each), such as black bass, red snapper, croaker or mackerel, filleted off the bone, with spine and head reserved for stock
2 large red onions (about 1 1/2 pounds), peeled and quartered
1 (2-inch) piece fresh ginger, peeled
2 lemongrass stalks, cut into 4-inch pieces and pounded with the back of a knife
1 garlic bulb, halved crosswise
1 fresh bay leaf
6 small dried hot chiles, such as bird's-eye or cayenne
2 dried smoked chiles, such as chipotle
6 selim seed pods or black cardamom pods, crushed lightly with the back of a knife
1 red habanero chile, stemmed and halved
1 small bunch fresh thyme
1 small bunch fresh parsley
1 small bunch fresh cilantro
Kosher salt
2 tablespoons grains of paradise (alligator pepper)
1 tablespoon uziza seeds
4 calabash nutmeg seeds, toasted, cracked open with the back of a knife, shells discarded, and small interior seeds reserved
1 gbafilo seed, shelled, interior seed cracked into smaller pieces
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Kosher salt
1/4 cup whole fresh mint leaves
1/4 cup scent leaf (or African or Thai basil)
1/4 cup fresh cilantro leaves

Steps:

Place the fish carcasses in a stock pot and cover with about 4 quarts of water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and smoked chiles, and selim seed pods. Bring up to a boil, then reduce the heat to low. Simmer until the fish bones have broken down and the vegetables are softened, at least 1 hour. Add the habanero, thyme, parsley and cilantro during the last 10 minutes of cooking. (You can make the fish stock 1 day ahead and store it in the refrigerator.)
While the stock is simmering, prepare the pepper soup spices: Heat a small skillet over medium, and add the grains and seeds. Toast, moving frequently, until the seeds begin to crackle and become fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the mixture to a spice grinder and pulse to a smooth powder. (Store away from heat or direct sunlight in an airtight jar until ready to use.)
Cut the fish fillets into 2-inch cubes and season with salt. Strain out all the solids from the stock and return the stock to the pot. Add 2 tablespoons pepper soup spice and reserve any extra for the garnish. Season with salt and bring up to a boil over high. Reduce the heat to low and bring the broth to a simmer.
Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.
Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.

SPICY FISH SOUP

Spicy Fish Soup image

A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.

Provided by CHEFETTE

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

½ onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup shrimp
½ pound cod fillets
¾ cup plain nonfat yogurt

Steps:

Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g

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