The infamous Fisherman soup! Can't remember anyone who didn't like this soup. It actually has a history behind it. Its said to be the easy-to-prepare soup for fishermen whilst out at sea hence the name. It doesn't require much ingredients but is packed with a lot of flavor. After all the jollof and fried rice for Xmas i urge you to try something new and tasty. It can be served with white rice. It can also go with any swallow of your choice as is. You can also garnish it with some fresh okra for that extra punch.
Ingredients
- Fish (Any of your choice but i used cat fish)
- Snails
- Tiger Prawns
- Fresh Pepper (I prefer Habanero pepper)
- Salt
- Seasoning Cube
- Palm oil
- Water
- Dried Pepper (I always prefer dried cameroon pepper)
- Corn Flour
- Okra (for garnish - optional)
Directions
- 1Always best to start with your snails because it needs to be cleaned properly and that takes time (refer to my peppered snail and prawn recipe for directions on how best to clean your snails).
- 2Once the snails are thoroughly cleaned, put in a pot with some dried pepper (to your taste), salt and seasoning cube and boil till soft to your taste then set aside.
- 3Cut up your fish (I used cat fish) into your preferred size and place in a bowl. If you are using cat fish like me, you need to pour boiling water over it and ensure your fish is submerged. Please don't leave it in the hot water for long. Pour out the hot water and pour in tap water. You will notice that you can gently scrap off the slime on its skin and don't be scared to do the hot water wash as the fish will toughen up rather than scatter (remember don't leave the fish in the water for long - 1 to 2 mins is fine). Put the washed fish in an empty pot after washing.
- 4Grind the fresh habanero pepper till smooth (i use a portable mortar and pestle). Add the paste to the fish pot. Put in your salt, seasoning cube and some water (the water you put in should be based on the quantity of sauce you will be hoping to have at the end of the day).
- 5Place pot on fire and allow to boil. While the fish pot is on fire, bleach some palm oil and set aside. Once the fish pot starts to boil, add your snails and the bleached palm oil and shake your pot a bit in order to mix its content properly (not advisable to use a spoon to stir the content of the pot so you don't end up scattering the fish). Also ensure you bleach your palm oil properly to avoid residue from the palm oil when the soup is done.
- 6Cook for another 5 mins then add your corn flour mix. The corn flour mix is expected to act as a thickener for the soup. To make your corn flour mix, add a tablespoon full of water to a teaspoon full of corn flour and mix. This mixture is what you pour into your soup for the thickening effect. Then shake the pot again and cook for another 5 mins.
- 7At this point you need to taste your soup to ensure that you have the right balance of flavours. The prawn is the last thing you should put into the soup as prawns cook fast. Your prawns should have been picked and de-veined earlier. If the prawns are really big, there is nothing wrong with cutting them up a bit. Cook for another 2 mins once you include the prawns and you can take the pot off the heat.
- 8Fisherman soup is served! Keep pot open till the soup cools if not ready to serve immediately. As mentioned earlier, fisherman soup goes with white rice or any swallow of your choice. You can also chop some okra and place on your soup when serving hot. The heat from the soup will cook the okra perfectly.
