Best Nigerian Fisherman Soup
Nigerian fisherman's soup with fresh fish, sea snails, and shrimp, seasoned to perfection. Served with fufu, it's a hearty and flavorful main course from the heart of Nigeria.
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Calories: 712.5kcal
Servings: 4
Equipment
- Pot or Saucepan For cooking various ingredients and simmering the soup.
- Blender To puree the cooked cocoyam into a smooth paste.
- Knife For chopping and slicing ingredients.
- Cutting Board To provide a surface for chopping and preparing ingredients
- Measuring Spoon For precise measurement of ingredients like stock cubes, palm oil, etc.
- Cooking Spoon For stirring and mixing the soup while it simmers.
Ingredients
- 2 kg Fresh Fish
- 1 kg Sea Snails
- 2 cups Calms
- 0.50 kg Shrimp
- 0.25 kg periwinkles
- 1 tbsps uziza seeds
- 2 yellow habanero peppers, chopped chopped
- 6 Medium cocoyams (taro)
- 2 Big Stock Cubes
- Bitter Leaves Sclied
- 1/4 cup Red Palm Oil
- Uziza leaves (false kubeb) sliced
Instructions
- In a pot, place the peeled, rinsed, and chopped cocoyam. Add water and cook for 20 minutes until tender. Drain and blend into a smooth purée.
- In a pot, combine sea snails with stock cubes, cover with water, and cook for 20 minutes.
- Add fish, clams, sea snails, shrimp, and ground uziza. If needed, add more water and simmer until fully cooked
- Remove fish from the pot and set aside.
- Add cocoyam in small chunks, along with palm oil, yellow pepper, and bitter leaves.
- Season with salt to taste.
- Return the fish to the pot, stir, cover, and simmer.
- Once the mixture thickens and becomes less soupy, remove from heat.
- Serve with fufu as a side dish.
Notes
Simple Tips:
To enhance the flavor of your fish fillets you can try this technique; Sprinkle them with rock salt. Let them rest in the refrigerator for 15 minutes. After that rinse them thoroughly pat them dry and cut them into bite size pieces. This method not helps to firm up the fish. Also allows the seasoning to spread evenly. If you want to save your soup for consumption it's best to freeze it in an airtight container or freezer bag. Just make sure to defrost it before reheating when you're ready to enjoy it. For a quick fish stock recipe gather around 400g of fish bones. Prawn shells. Put them in a saucepan, along with a peeled garlic clove a couple of parsley stalks and a few slices of celery and onion. Cover everything with 800ml of water. Bring it to a boil. Remember to skim off any froth that forms, on top. Let it simmer for 10 minutes strain the liquid and set it aside until you're ready to use it.Nutrition
Calories: 712.5kcal