Description
Fisherman Soup is a traditional Nigerian seafood dish that combines a variety of fresh seafood with savory spices and a rich, thickened broth made from cocoyam. With catfish, shrimp, sea snails, and periwinkles, this hearty and flavorful soup is perfect for special occasions or family gatherings. Serve it with pounded yam or fufu for a comforting, indulgent meal.
Ingredients
For the Soup:
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
¼ cup red palm oil
Uziza leaves (false kubeb), sliced
Salt to taste
Instructions
- Cook the Cocoyam: In a pot, cook the peeled, rinsed, and chopped cocoyams in water for 20 minutes until tender. Drain and blend into a smooth purée.
- Prepare the Sea Snails: In a separate pot, cook sea snails with stock cubes and water for 20 minutes.
- Cook the Seafood: Add fish, clams, sea snails, shrimp, and ground uziza seeds to the pot. Add more water if needed and simmer until cooked through.
- Remove the Fish: Carefully remove the fish and set it aside.
- Thicken the Soup: Add cocoyam purée, red palm oil, chopped yellow pepper, and bitter leaves. Season with salt to taste.
- Simmer: Return the fish to the pot, stir, and simmer until the soup thickens and becomes less soupy.
- Serve: Once the soup is at your desired consistency, serve hot with pounded yam or fufu.
Notes
- Vegetarian Version: Swap seafood for mushrooms and tofu for a plant-based alternative.
- Spicy Kick: Add extra habanero or Scotch bonnet peppers for more heat.
- Herb Infusion: Add thyme or bay leaves for a deeper flavor profile.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stewing
- Cuisine: Nigerian
