Nigerian Fish Pepper Soup with Cod and New Potatoes
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Ingredients
- 600 g thick cod fillets
- 2 tbsp pepper soup spice
- 1 onion
- 1 scotch bonnet chilli
- 20 g fresh root ginger
- 3 garlic cloves
- 1200 ml fish stock
- 500 g baby new potatoes
- 20 g fresh basil
Nutrition (per serving)
- Calories
- 263 kcal
- Protein
- 31.9 g
- Carbohydrate
- 26.4 g
- of which sugars
- 4 g
- Fat
- 2.4 g
- of which saturates
- 0.4 g
- Fibre
- 3.7 g
- Salt
- 2.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the fish stock in a large pan with the chopped onion, grated ginger, crushed garlic and the scotch bonnet, finely chopped (half for milder soup). Bring to the boil.
- 2
Add the pepper soup spice. If you cannot find it, use 1 tsp ground nutmeg, 1 tsp ground coriander, 1/2 tsp ground cloves and 1 tsp black pepper.
- 3
Halve the potatoes, add to the pan and simmer for 15 minutes until just tender.
- 4
Catfish is the classic Nigerian choice; thick cod holds together well instead. Cut the cod into large chunks, lower into the broth and poach very gently for 5-6 minutes, without stirring, until opaque all the way through.
- 5
Season with salt, tear in the basil (it stands in for scent leaf), and serve straight away in deep bowls.
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