Making A Delectable Catfish Pepper Soup

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In Nigeria, catfish pepper soup is regarded as one of the simpler dishes to make. It demands precise timing and thought because it is a harsh soup. Catfish is typically the fish of choice, and I agree with that choice because it thrives in Nigerian streams and is the most widely cultivated fish there. It doesn't contain a lot of exposed and dangerous bone. Fishbone and I have a history that may be the source of my greatest fear in life.

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Catfish should be thoroughly cleaned of its sludge; for more information, check my post on the most effective way to kill and dispose of catfish. Fish like tilapia and croaker are also used, but I wouldn't recommend mackerel because the flavor would be too strong.

The type and age of the fish used will determine how long it takes to cook. Due to its sensitivity, fish doesn't require prolonged cooking, so you may flavor it thoroughly in the little amount of time it takes to cook it. It will split apart if it is not handled carefully. Although I used a variety of flavors in this dish, if you prefer, you could substitute a locally purchased pepper soup zest mix. See the Important Notes section below.

You will save a lot of time if you ask the fishmonger to kill, gut, and cut up your catfish, even if you have to pay extra for it.

▪︎1.2 kilogram of fresh fish
▪︎110g sliced onions (1 medium)
▪︎2 3D squares with flavors
▪︎Ground crawfish in one tablespoon
▪︎Salt, two Scotch bonnets
▪︎2 major ehuru and 3 small ehuru, both ground (calabash nutmeg), 1/2 tsp. uziza, 2 sticks uda, and 2 utazi leaves (sharp flavour).

Using less Scotch bonnet and adding a little Cameroon pepper will make catfish pepper soup taste even better.

**You can use any flavor combination you choose in place of the numerous flavors used here, such as the locally purchased Pepper soup zest blend.

▪︎Wash catfish thoroughly.

▪︎Pour hot water over the fish cuts, let it sit for a couple of minutes, then channel and flush with cold water.

▪︎Place in a pot with just enough water to barely cover the fish. Put on a medium setting.

▪︎Add the onions, make a 3D shape with the crawfish, peppers, and salt.

▪︎Add the ground ehuru, uziza, and uda, cover, and heat until boiling. Then, give your pot a gentle shake and a swirl as you cook for 5-8 minutes.

▪︎Add about 5 crushed utazi leaves along with some water. appropriate flavour and taste.

▪︎Cook the salmon for a further 5-8 minutes, or until it is thoroughly done. Take the intensity away.

You can now serve your catfish pepper soup.

Note
You could simply use a locally purchased Pepper soup zest blend or any other flavor/flavor combination you like in place of the numerous ingredients used here.
Use the high temperature water approach to prevent the catfish in your soup from spoiling. Boiling water hardens the tissue, allowing you to cook the fish for an extended period of time to infuse it with flavor.
Don't add too many different flavors or flavors in excess to your new fish pepper soup. If you plan to use a zest mixture, only use enough to give the flavor a smooth (yet forgiving) taste. Cook until the flavors' vile, nasty aftertaste is gone.
This is one pepper soup that benefits from being extremely hot, assuming you can handle the heat of hot peppers. You would prefer not to cook fish from frozen. It must be properly thawed out all the way to the center, and given how quickly it cooks, it is impossible for the center to thaw out and begin cooking at the same time as the outside. Allow your fish to thaw before fully cooking it.