Description
I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.
Ingredients
- 1 pound catfish fillets
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon Cajun seasoning
- 1 tablespoon curry powder
- 1 teaspoon olive oil
- 1 cup fresh corn kernels
- 1 head bok choy, leaves and stalks separated
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 1 serrano pepper, chopped
- 2 tablespoons minced garlic
- 1 cup chopped tomatoes
- 4 cups water
- 2 tablespoons chopped fresh cilantro
Instructions
- Season catfish and shrimp with garlic powder
- paprika
- Cajun seasoning
- and curry powder; set aside in a bowl.
- Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn
- bok choy
- onion
- bell pepper
- serrano pepper
- and garlic. Stir-fry until onion becomes tender
- about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low
- cover
- and cook for 15 minutes.
- Add catfish and shrimp to the soup. Cover and cook until flesh is opaque
- 6 to 7 minutes more. Garnish soup with cilantro.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 4