Why You’ll Love This Recipe

Fisherman Soup is a beloved dish from Nigeria’s southern regions, particularly Akwa Ibom and Cross River states. This rich and flavorful soup combines an assortment of fresh seafood, including catfish, shrimp, sea snails, and periwinkles, simmered in a savory broth thickened with cocoyam and enriched with the aromatic flavors of uziza seeds and leaves. Traditionally served with pounded yam or fufu, it’s a comforting and indulgent meal perfect for special occasions or family gatherings.

Flavorful Fisherman Soup with Seafood and Rich Broth

Ingredients

2 kg fresh fish (e.g., catfish)
1 kg sea snails
2 cups clams
500 g shrimp
250 g periwinkles
1 tbsp uziza seeds
2 yellow habanero peppers, chopped
6 medium cocoyams (taro), peeled and chopped
2 large stock cubes
Bitter leaves, sliced
1/4 cup red palm oil
Uziza leaves (false kubeb), sliced
Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Cocoyam: In a pot, place the peeled, rinsed, and chopped cocoyam. Add water and cook for 20 minutes until tender. Drain and blend into a smooth purée.
Prepare the Sea Snails: In a separate pot, combine sea snails with stock cubes, cover with water, and cook for 20 minutes.
Cook the Seafood: Add fish, clams, sea snails, shrimp, and ground uziza seeds to the pot. If needed, add more water and simmer until fully cooked.
Remove the Fish: Carefully remove the fish from the pot and set aside.
Thicken the Soup: Add the cocoyam purée in small chunks, along with red palm oil, chopped yellow pepper, and bitter leaves. Season with salt to taste.
Simmer: Return the fish to the pot, stir, cover, and simmer until the mixture thickens and becomes less soupy.
Serve: Once the soup reaches the desired consistency, remove from heat and serve hot with pounded yam or fufu.

Servings and Timing

Servings: Approximately 4
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes

Variations

Vegetarian Version: Substitute seafood with mushrooms and tofu for a plant-based alternative.
Spicy Kick: Increase the number of habanero peppers or add Scotch bonnet peppers for extra heat.
Herb Infusion: Incorporate additional herbs like thyme or bay leaves for a more complex flavor profile.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat over low heat, adding a splash of water if the soup has thickened too much.

FAQs

Can I use frozen seafood?

Yes, frozen seafood can be used. Ensure it’s properly thawed and cleaned before cooking.

What can I use instead of cocoyam?

Yam or plantain can be used as alternatives to cocoyam for thickening the soup.

Is this soup gluten-free?

Yes, Fisherman Soup is naturally gluten-free. However, always check the labels of any added ingredients to ensure they are gluten-free.

Can I make this soup ahead of time?

Yes, the soup can be prepared ahead of time and stored in the refrigerator. The flavors may even improve after a day.

How do I clean periwinkles?

Soak periwinkles in salted water for several hours to encourage them to expel any sand. Scrub the shells thoroughly before cooking.

Can I add other seafood?

Feel free to add other seafood like lobster or crab to enhance the flavor.

How do I make the soup less spicy?

Reduce the number of habanero peppers or omit them entirely for a milder soup.

Can I freeze the soup?

Yes, the soup can be frozen in an airtight container for up to 3 months. Thaw and reheat thoroughly before serving.

Conclusion

Fisherman Soup is a flavorful and hearty dish that brings the taste of Nigeria’s southern regions to your table. With its rich combination of fresh seafood, aromatic spices, and hearty texture, it’s a meal that’s both comforting and indulgent. Whether you’re celebrating a special occasion or simply craving a satisfying meal, this soup is sure to delight.

Chef Sophia