Fish Pepper Soup

Fish Pepper Soup
4.7 from 3 ratings
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This flavorful, fragrant and somewhat spicy soup is straight from Lookman Afolayan of Brooklyn's BUKA. The restaurant serves authentic, never sugar-coated West African cuisine and this dish is no exception. This recipe is courtesy of BUKA.
Prep Time
20
minutes
Cook Time
32
minutes
Servings
2
servings
Total time: 52 minutes
Ingredients
  • 2 whole tilapia, scaled and gutted
  • 1/2 yellow onion, cut into pieces
  • 3 scotch bonnet peppers, finely chopped (see notes)
  • 1 cup water
  • 1 yellow onion, sliced
  • 1 tablespoon nigerian pepper soup spice* (see notes)
  • salt (to taste)
  • 3 sprigs fresh thyme
  • fish or vegetable stock (see directions)
  • 3 sprigs fresh mint
Directions
  1. Make two shallow cuts on each side of 2 whole tilapia and soak in salt water while preparing the other ingredients.
  2. Grind the ½ onion, 3 finely chopped scotch bonnet peppers and 1 cup of water in a blender until roughly chopped not to a fine paste.
  3. In a large pot combine the blended mixture, 1 sliced yellow onion,1 tablespoon pepper soup spice and salt to taste.
  4. Cover the pot and boil for 10 minutes.
  5. Add the fish and 3 sprigs of thyme, reduce heat and simmer for another 6-7 minutes.
  6. Add enough stock to cover the fish and simmer for 10 more minutes.
  7. Add the 3 sprigs of mint and remove the pot from heat. Let it sit covered for 5 minutes before serving.
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