Nigerian Fisherman Soup with Mussels, Prawns and Squid

Ingredients

• 500 g fresh mussels, cleaned and debearded
• 200 g raw king prawns, peeled
• 200 g cleaned squid rings
• 300 g white fish fillets (such as pollock)
• 3 tbsp red palm oil
• 1 onion
• 2 scotch bonnet chilli
• 2 tbsp dried shrimp
• 800 ml fish stock
• 300 g floury potatoes
• 15 g fresh basil
• 300 g long-grain rice

Method

1. 1

   Tap any open mussels on the worktop and throw away any that do not close. Peel and chop the potatoes and boil in the fish stock for 12-15 minutes until very soft, then mash them into the stock; this replaces the cocoyam that thickens the soup in Rivers State.

2. 2

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

3. 3

   Heat the red palm oil in a large pan over a medium heat and fry the chopped onion and finely chopped scotch bonnets for 4 minutes. Pour in the thickened stock and the dried shrimp, ground to a powder, and simmer for 5 minutes.

4. 4

   Add the fish in large chunks and simmer for 3 minutes, then add the mussels, cover and cook for 3-4 minutes until they open. Throw away any that stay shut.

5. 5

   Add the prawns and squid and cook for 2-3 minutes until the prawns are pink all the way through and the squid is just opaque. Season with salt and tear in the basil (a stand-in for scent leaf).

6. 6

   Serve straight away in deep bowls with the rice, and cool any leftover rice quickly.