FISHERMAN SOUP

 

 

The great taste of Sea food mixed with delicious spices plays out in your mouth after you have tried your hands on this recipe.

 

Ingredients

• 1kg Fresh fish
• 2kg Fresh Nigerian tiger prawns
• 500g Dried fish or smoked fish (or both)
• 500g Stockfish (optional)
• 1 cup Crayfish
• Atarodo
• 1/2 kg Fresh spinach or pumpkin leaves (ugwu)
• 100g Fresh basil leaves
• 2 Medium onions
• 1 cooking spoon of Palm oil
• Salt to taste.
• Okro

 

Preparation Method

Step 1

Chop the onions into large chunks, chop the peppers and fresh basil

 

Step 2

Add in the fresh fish, tiger prawns, boiled dry fish, along with the chopped onions and peppers and dried crayfish and allow to cook for 5 minutes.

 

Step 3

Add in the Okro and using a folding action mix these in gently with the rest of the ingredients. Cook the soup for another 5-7 minutes until the Okro is all done.

 

Step 4

Pour in the palm oil and cook for another 5 minutes.

 

Step 5

Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes.

 

Step 6

Remove from the heat and serve the soup while hot. An accompanying starch (Garri, our pounded yam is optional).