This popular Nigerian dish hails from the southern regions, specifically Akwa Ibom and Cross River. Locally, it’s considered a meal for those who enjoy a bit of luxury.
Nigerian fisherman’s soup is a simple dish crafted from an assortment of fish and seafood, tailored to personal preferences. You can use any fresh fish, including the robustly flavored catfish, as well as shrimp, sea snails, clams, periwinkles, or lobster.
While being a fisherman is not a prerequisite, the finest soup results from using exceptionally fresh ingredients. Traditionally, it is paired with pounded yam or African fufu.
Give this delightful recipe a try and savor the flavors!
Overview: How to make a Fisherman Soup Recipe?
The recipe outlines a flavorful Nigerian fisherman’s soup, ideal for a main course. It presents a blend of various ingredients, including 2 kg of fresh fish, 1 kg of sea snails, clams, periwinkles, shrimp, cocoyams, uziza seeds, habanero peppers, stock cubes, bitter leaves, Uziza leaves, and red palm oil. The preparation spans approximately 1 hour, with a 30-minute prep time and 30 minutes of cooking.
To start, the cocoyams are peeled, rinsed, chopped, and boiled until tender, which takes around 20 minutes. Once cooked, they’re drained and blended into a smooth pur�e for the base of the soup. Meanwhile, the sea snails are cooked with stock cubes in water for 20 minutes separately.
The main cooking involves combining the fish, clams, sea snails, shrimp, and ground uziza in a pot. Additional water is added as needed, and the mixture simmers until all ingredients are fully cooked. After cooking, the fish is removed from the pot and set aside while the prepared cocoyam chunks are added along with palm oil, yellow pepper, and bitter leaves. The soup is seasoned with salt to taste.
Finally, the fish is reintroduced to the pot, stirred, covered, and left to simmer until the consistency thickens, moving away from its initial soupy form. The finished dish is served with fufu as a side, providing a delicious and hearty meal. Additionally, consider exploring our other recipes, such as the enticing creamy chicken soup, Chilled Corn Soup.
Also Read: Cajun Jambalaya New Orleans Recipe
Best Nigerian Fisherman Soup
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 pur�e.
- 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
Nutrition Facts:
| Nutrient | Amount per Serving (1.5 cups) |
|---|---|
| Calories | Approximately 712.5 kcal |
| Carbohydrates | Approximately 60 grams |
| Protein | Approximately 40 grams |
| Fat | Approximately 30 grams |
| Saturated Fat | Approximately 10 grams |
| Cholesterol | Approximately 200 milligrams |
| Sodium | Approximately 2000 milligrams |
| Fiber | Approximately 10 grams |
| Sugar | Approximately 5 grams |