Fish Pepper Soup

By Yewande Komolafe

Total Time: 1½ hours
Rating: 4(129)
Notes: Read community notes

Pepper soup is a spicy dish made from a distinct blend of ground seeds, spices and fresh herbs. A generous spoonful might make your nostrils tingle, and even make you break a sweat, as you might during the humidity of noontime Lagos. Pepper soup can be made with any type of meat or seafood, and even obscure cuts and scraps can be elevated by the bold broth. This version uses a whole fish, taking the bones to make the stock, then poaching the fillets in the flavorful liquid. Ground pepper soup spices can be found easily at markets all over Nigeria; here in the United States, you can find them at African grocers or online. For the adventurous, I’ve included a recipe using whole spices that you can toast and grind into a blend of your own. Serve the dish alongside steamed white rice, steamed plantains or Agege bread, if desired.

Featured in: Yewande Komolafe’s 10 Essential Nigerian Recipes

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Ingredients

Yield:6 to 8 servings

For the Stock

2whole fish (1½ to 2 pounds each), such as black bass, red snapper, croaker or mackerel, filleted off the bone, with spine and head reserved for stock
2large red onions (about 1½ pounds), peeled and quartered
1(2-inch) piece fresh ginger, peeled
2lemongrass stalks, cut into 4-inch pieces and pounded with the back of a knife
1garlic bulb, halved crosswise
1fresh bay leaf
6small dried hot chiles, such as bird’s-eye or cayenne
2dried smoked chiles, such as chipotle
6selim seed pods or black cardamom pods, crushed lightly with the back of a knife
1red habanero chile, stemmed and halved
1small bunch fresh thyme
1small bunch fresh parsley
1small bunch fresh cilantro
Kosher salt

For the Pepper Soup Spices

2tablespoons grains of paradise (alligator pepper)
1tablespoon uziza seeds
4calabash nutmeg seeds, toasted, cracked open with the back of a knife, shells discarded, and small interior seeds reserved
1gbafilo seed, shelled, interior seed cracked into smaller pieces
2teaspoons coriander seeds
2teaspoons cumin seeds

For the Garnish

Kosher salt
¼cup whole fresh mint leaves
¼cup scent leaf (or African or Thai basil)
¼cup fresh cilantro leaves

Ingredient Substitution Guide

Preparation

Step 1
Place the fish carcasses in a stock pot and cover with about 4 quarts of water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and smoked chiles, and selim seed pods. Bring up to a boil, then reduce the heat to low. Simmer until the fish bones have broken down and the vegetables are softened, at least 1 hour. Add the habanero, thyme, parsley and cilantro during the last 10 minutes of cooking. (You can make the fish stock 1 day ahead and store it in the refrigerator.)
Step 2
While the stock is simmering, prepare the pepper soup spices: Heat a small skillet over medium, and add the grains and seeds. Toast, moving frequently, until the seeds begin to crackle and become fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the mixture to a spice grinder and pulse to a smooth powder. (Store away from heat or direct sunlight in an airtight jar until ready to use.)
Step 3
Cut the fish fillets into 2-inch cubes and season with salt. Strain out all the solids from the stock and return the stock to the pot. Add 2 tablespoons pepper soup spice and reserve any extra for the garnish. Season with salt and bring up to a boil over high. Reduce the heat to low and bring the broth to a simmer.
Step 4
Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.
Step 5
Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.

Ratings

4 out of 5

129 user ratings

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Cooking Notes

Harriet5 years ago

Suggestions please where to purchase the African spices.

New Yorker5 years ago

You can buy the spice blend on Amazon https://www.amazon.com/Iya-Foods-Peppersoup-Seasoning-pack/dp/B07LB8RTJ4/ref=asc_df_B01F2RMIQO/?tag=hyprod-20&linkCode=df0&hvadid=312136870300&hvpos=1o1&hvnetw=g&hvrand=1153766781937932712&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9004236&hvtargid=pla-622989315967&th=1

Dj4 years ago

I looked online for a substitute for one of the spices and came across this list on a British/Nigerian cooking blog. I figure, I’ve never had the soup before, and don’t hunger for the authentic version, so what does it matter? Seems like this can be as varied as chicken soup anyway. 60 g Aniseed pepper (Sichuan/Szechuan peppercorns) 30 g Black pepper 25 g Cloves 25 g Ground cinnamon 50 g Coriander seeds 50 g Cumin seeds 50 g Allspice 50 g Dried ginger 50 g Tamarind seeds 50 g Fennel seed

Christina4 years ago

We ordered the pepper soup spice mix from Amazon and my husband and I both agreed that it read as Old Bay without the salt. As Marylanders, that wasn't a problem for us at all. The herbs are absolutely essential and the texture of the fish was lovely (we used rockfish). The aroma of the stock as it's simmering for an hour was quite strong, but in the end, the dish was really tasty. We served with a melange of roasted red onions, sweet potatoes and okra to round out the meal.

Chin Eny3 years ago

Amazing recipe. I used the store bought pepper soup seasoning which saved me time and was also amazing. The herbs at the end really give it life especially the Thai Basil. Makes a great dinner with a side of jellof rice and plantains.

Barbara3 years ago

Many grocery stores also carry fish bouillon in the Asian/Hispanic sections of the store, if you do not have access to or don't want to make the stock from scratch.

Allyson3 years ago

This was pretty tasty, and not as spicy as I was worried it would be. I bought pre-made pepper spice mix, and had the fishmonger filet a black bass, making this really easy with almost no active time.

Todd3 years ago

Unfortunately, this did not turn out well. We ordered the spice mix, and the black cardamon pods, follow the other ingredients to a tee. It smelled very not good as it was cooking, and the finished product was wildly spicy (coughing fit spicy), but lacked a depth of flavor. It tasted almost like I'd added two tablespoons of black pepper, bleh. What's odd is that the soup doesn't have any oil in it, or acid. Fish soup with no acid? I ate a bowl and tossed the rest, boo.

Todd3 years ago

Eight dried chilis AND a habenero? Is this edible for everyday folks?

Christina4 years ago

Dj4 years ago

Tholzel5 years ago

More heresy: Use Progresso canned "chicken and gumbo soup" as a base for this concoction!

Sakinah5 years ago

https://jale.co/shop This place looks good for the spices. Thankfully there are many African markets in Maryland so I hope I will find them.

DR If5 years ago

Any suggestions for replacements for the gbafilo seed, uziza seed and grains of paradise?

Ugo5 years ago

Any other name for gbafilo seeds?