Fisherman Soup (Fisherman soup)
Overview
Fisherman soup is a seafood soup from the Niger Delta of southern Nigeria. It is made with whatever the day's catch brings: fresh croaker or catfish, prawns, crabs, periwinkles and clams are cooked together in a peppery broth coloured with palm oil. A little cocoyam paste thickens it slightly, and uziza or scent leaves give it a fresh, peppery aroma. It is lighter than most Nigerian soups and can be eaten on its own or with a swallow or boiled plantain.
History
The soup is associated with the Ijaw, Kalabari and other riverine peoples of Rivers and Bayelsa states, where fishing has always been the main way of life. Fishermen traditionally cooked it with their fresh catch, which is where the name comes from. It is now served in restaurants across Port Harcourt and Lagos, and is often made for special occasions.
Main ingredients
Fresh fish, prawns, crab, periwinkles and clams, palm oil and cocoyam, uziza leaves. The soup is built on fish stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Nigeria
Recipe outline serves 4 · ~60 min
Ingredients
- 600 g fresh fish, cut into steaks
- 300 g prawns
- 2 crabs, cleaned and halved
- 200 g periwinkles and clams
- 100 ml palm oil
- 4 small cocoyams, boiled and pounded
- 2 scotch bonnets, ground crayfish, uziza leaves, salt
Allergens: Contains: Crustaceans, Fish, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Season the fish and bring 1 l water to the boil with crayfish and pepper.
- Add the crabs and shellfish and cook for 10 minutes.
- Add palm oil and the cocoyam paste and simmer until slightly thick.
- Add the fish and prawns, cook gently for 8 minutes, then add uziza and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
