Fisherman soup is very common in the riverine areas in Nigeria. In principle, fisherman’s soup is just a seafood broth made with Palm oil.
The name of the soup has a history attached to it. It’s said to be the easy-to-prepare soup for fishermen while out at sea hence the name.
For those who love seafood, this recipe is absolutely for you. You can use all your favorite seafood to prepare this soup.
The world is unified in one way or another by games, music, and food and this recipe is not an exception.
Fisherman soup is also very similar to a Mediterranean seafood soup called bouillabaisse, or halászlé a hot, spicy paprika-based river fish soup, originating as a dish of Hungarian cuisine. It is also a common soup at the São Tomé and Príncipe.
Fisherman Soup Recipe
Preparing this meal takes about 30 minutes, which makes it a must-try for your family and friends, especially when you are in a tight schedule since it is an ultimate crowd-pleaser.
With this recipe, there is no refuting the fact that delicacies from the riverine areas are always so delicious and fresh due to the readiness of seafood present in their region.
- A medley of Seafood (Think Fishermen’s catch)
- Dry pepper ( I made it spicy with Cameroon pepper)
- Crayfish 20 g
- ½ cup of ofor (thickening agent)
- Grounded Uziza seed 10 g
- Palm oil ¾ of a cup
- Okra 10 g
- 3 cubes of seasoning
- Salt to taste
- Herb leaves for garnishing – efinrin, nchawu, ntong, uziza, basil
- Firstly, give your seafood a thorough rinse and set aside
- Now, in a clean pot with about 2 cups of water, add the seafood assortment except fresh fish and season well.
Cooking tip: I do not add the fish immediately with the rest of the seafood because I don’t want the fish to break into bits, you can add the fresh fish with the rest after like 10 minutes, and then add palm oil.
- Thirdly, add in the crayfish, dried pepper, ground uziza seed, seasoning, and salt. Shake the pot to combine the ingredients before adding the thickener (wait for 2-3 minutes), then add fresh okra chunks and periwinkles.
- After that, bring the heat down a little and add in the sliced uziza leaves. Allow simmering for two minutes or just enough time for the release of the distinctive uziza aroma.
- Lastly, remove from the heat and serve your hot finger licking soup with onunu, semo, eba, wheat, pounded yam or any other swallow of choice.