Fish Pepper Soup Recipe

Name: Mercilicious Cuisines Fish Pepper Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 kg fresh firm white fish (snapper, tilapia, cod) - cleaned and cut into chunks; 2.5 l water; 1 large onion; 3 pieces garlic cloves; 1 inch fresh ginger (or galangal); 1 piece scotch bonnet or habanero pepper; 2 tbs ground crayfish (optional); 2 tsp pepper soup spice mix (West African blend: calabash nutmeg - ehuru, uda, Negro pepper) - crushed or powdered; 4 leaves dried scent leaves or fresh basil/culantro (substitute); 1 cube bouillon cube (chicken or fish) or stock powder; 1.5 tsp sea salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh lime or lemon juice; 2 tbs chopped fresh parsley or cilantro

Inspired by Mercilicious Cuisine

Time35m

Serves4

Make Fish Pepper Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Aromatics

2.2 lb (1 kg) fresh firm white fish (snapper, tilapia, cod) - cleaned and cut into chunks

10.6 cup (2.5 l) water

1 large Onion

3 pieces Garlic cloves

1 inch fresh ginger (or galangal)

1 piece scotch bonnet or habanero pepper

Seasonings & Spices

2 tbs ground crayfish (optional)

2 tsp pepper soup spice mix (West African blend: calabash nutmeg - ehuru, uda, Negro pepper) - crushed or powdered

4 leaves dried scent leaves or fresh basil/culantro (substitute)

1 cube bouillon cube (chicken or fish) or stock powder

1 1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Finishing & Garnish

2 tbs fresh lime or lemon juice

2 tbs chopped fresh parsley or cilantro

Method

Broth & Aromatics

Prepare aromatics and fish

Peel and halve the onion. Smash the garlic cloves with the flat of a knife. Peel and slice the ginger into thin coins. If using whole scotch bonnet/habanero, make one small slit to release heat but leave it mostly whole for milder heat; remove seeds for less heat. Rinse the fish pieces under cold water and pat dry; if there are large bones, leave them in for flavor but score thick fillets once so they cook evenly.

In a large pot, pour in 2.5 liters of water and add the halved onion, smashed garlic, sliced ginger, and the whole/slit pepper. Bring to a gentle boil over high heat.

Seasonings & Spices

Once the pot reaches a boil, reduce heat to medium and add the bouillon cube, pepper soup spice mix, and ground crayfish (if using). Stir to dissolve the bouillon and distribute the spices. Simmer the broth, uncovered, for 10 minutes to allow the flavors to meld.

Taste the broth and add sea salt and freshly ground black pepper. Adjust seasoning conservatively now; you'll season again after the fish cooks.

Adding Fish & Finishing

Gently add the fish chunks to the simmering broth. Keep the heat at a gentle simmer — vigorous boiling will break the fish apart. Cook the fish for 6–8 minutes depending on chunk size: fish is done when opaque and flakes easily with a fork.

When the fish is cooked, carefully remove and discard the large onion halves, ginger slices, and whole pepper if you prefer a clearer soup (or leave them in for more intensity). Taste and adjust salt and pepper as needed.

Stir in the chopped scent leaves (or basil/culantro substitute) and the lime/lemon juice. Simmer for 1 more minute to wilt the herbs and marry the citrus flavor.

Ladle the fish pepper soup into bowls, spooning both broth and fish pieces. Garnish with chopped parsley or cilantro and serve immediately while hot. Provide extra lime wedges and chopped hot pepper on the side for diners who want more heat.