Catfish Pepper Soup Recipe

Prepare fish

Rinse the catfish pieces under cold running water. Pat dry with paper towels. If using very large pieces, cut into 2–3" portions. Lightly rub the fish with a pinch of salt and set aside in a shallow dish.

Parboil aromatics

In a large pot, add 8 cups of water, smashed ginger, smashed garlic cloves, and half of the sliced onion (reserve the rest for later). Bring to a gentle boil over high heat.

Build the broth

Once the water is boiling, add the bouillon cube, ground ehuru or nutmeg, ground uda or black pepper, and the whole pepper. Reduce heat to medium and simmer 5 minutes to infuse flavor. If using dried or ground crayfish, add it now.

Add fish

Carefully add the catfish pieces to the simmering broth. Do not stir vigorously (catfish is delicate). Simmer gently for 6–8 minutes until the fish is cooked through and flakes easily at the center. Skim any foam that rises to the surface.

Adjust seasoning

Taste the broth and add up to 1 tsp additional salt if needed. If you prefer more heat, carefully break a corner off the whole pepper and stir in a small piece, then simmer 1–2 minutes and taste again. Remove whole pepper if you want milder heat.

Finish with onions and herbs

A minute before turning off the heat, add the reserved sliced onion and chopped basil (or scent leaves) and parsley. Gently fold them into the soup; let them wilt for about 1 minute. This preserves fresh aroma and bright flavor.

Turn off the heat and cover the pot for 2 minutes to allow flavors to meld. Squeeze the lime or lemon over the soup or serve wedges at the table for diners to add to taste.

If serving with garri or boiled yam/plantain: prepare the chosen starch separately. For garri as a swallow, serve dry alongside the hot soup to scoop. For boiled yam or plantain, cut into bite-sized pieces and place in bowls; ladle the hot pepper soup over them.

If using ground crayfish as a garnish, sprinkle the tablespoon over the hot soup just before serving for an extra umami boost.