Fish Pepper Soup

5 from 5 votes

Fish pepper soup is a soothing West African Pepper Soup, made with just a few ingredients - catfish, vegetables, and spices.

Prep Time10

Cook Time30

Total Time40

Course: Soups & Stews

Cuisine: African

Diet: Gluten Free

Servings:

Calories: 148kcal

Boil some water. Then, gut and clean out the inner parts of the catfish, using lime or lemon to scrub the skin and insides as well.
2 lbs catfish, 1 lime/lemon
Cut the fish into medium-sized pieces.
Pour the hot water over the fish and leave for about 30 seconds.
Drain out the hot water, rinse under the tap and place in a pot.
Add about 6 cups of water or until the fish is completely submerged.
Add the spices and chopped habanero pepper, and bring to a boil.
1 habanero pepper, 1 teaspoon smoked paprika, 1 tablespoon bouillon powder, 1 teaspoon crayfish, 2 teaspoon salt, 1 tablespoon pepper soup spice
Only add the cayenne pepper if you want it spicier.
½ teaspoon cayenne pepper
Let simmer for 20 minutes on medium heat.
Taste and adjust the salt if needed.
Add the chopped basil leaves and simmer for 5 more minutes.
½ cup basil leaf
Serve and enjoy!

This recipe serves 6 and contains 0 net carbs per serving.

This fish pepper soup is made using catfish but you can substitute with tilapia or codfish.
Only add the cayenne pepper if you want it spicier.
If you want it slightly less spicy, don't chop the habanero pepper. Add it whole and after the soup is done, discard it.
If it's still too spicy for you, then omit the habanero pepper and use the cayenne pepper instead.
If you don't have ground crayfish, substitute with one tablespoon of fish sauce or coconut aminos.