Stockfish pepper soup is a spicy light Nigerian soup. The concentrated stockfish flavour gives the resultant broth a rich fish taste which blends with the spices to produce ladles full of soul-satisfying pleasure. It is a welcoming dish for guests especially during festive periods like Christmas etc.
This recipe is very simple and mild, but of course, the spicing can be adjusted to personal preference.
- 150 g stockfish
- 1/2 small onion (30 g)
- scotch bonnet or Cameroon pepper
- 1 seasoning cube
- 1 teaspoon ground uziza
- 1 stick Uda
- 1 tablespoon ground crayfish
- 1 teaspoon palm oli
- 4 leaves utazi (bitters)
- Wash the dry fish in boiling hot water and slice onions. Place the fish in a pot with 2 cups of water, add onions, salt, seasoning cube and pepper. Cook over medium heat till the fish has softened a bit and the colour of the water has changed. Add ground uziza, uda, crayfish, okpei, palm oil and utazi.
- At this point, add some water because the stock should have reduced considerably. Cook soup until the stockfish has softened. The flavours should have blended well and utazi infused a slight bitterness to it.
- Nigerian stockfish pepper soup can be eaten on its own or with rice, yam, agidi (eko, cornstarch jello) or boiled plantains.