Nigerian Catfish Pepper Soup
A vibrant, aromatic broth loaded with tender catfish, scotch bonnet heat, and fragrant spices. Ready in under 45 minutes—pure comfort in a bowl.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 32g
Ingredients
- 1.5 lb catfish fillets
- 1 medium onion, halved
- 1 whole scotch bonnet pepper (or habanero)
- 2 tbsp ginger, peeled and sliced
- 3 cloves garlic cloves, crushed
- 1 tsp dried thyme or curry powder
- 6 cups chicken or fish stock
- 2 tbsp olive oil
- 1 unit salt and black pepper to taste
Instructions
- 1
Cut catfish into bite-sized chunks (about 2 inches). Pat dry with paper towels.
- 2
Slice scotch bonnet lengthwise but leave whole so you can remove it later if desired.
- 3
Heat oil in a large pot over medium. Add onion, ginger, and garlic; cook until fragrant, ~3 minutes.
- 4
Add thyme and stir for 30 seconds until the spice blooms.
- 5
Pour in stock and bring to a boil, then reduce heat to medium-low.
- 6
Add whole scotch bonnet and simmer 5 minutes to infuse heat into the broth.
- 7
Gently slide catfish chunks into the simmering broth. Cook until fish flakes easily, ~8 minutes.
- 8
Taste and season with salt and pepper. Remove scotch bonnet if you prefer milder heat.
- 9
Ladle into bowls and serve hot. Pair with crusty bread or white rice.
Tools you’ll need
- Large pot (8-quart capacity)
- Cutting board and knife
- Paper towels
- Wooden spoon
- Ladle
- Bowls
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