Delta-Style Fresh Catfish Pepper Soup

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A warming, aromatic broth from Nigeria's Niger Delta region, this catfish pepper soup balances the natural sweetness of fresh catfish with fiery scotch bonnet heat and traditional West African pepper soup spices. Best enjoyed piping hot on cool evenings or as a restorative remedy, it is often called 'point and kill' when made with catfish fresh from the river.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 3.5 gSaturated Fat
• 6 gCarbs
• 1.5 gFiber
• 1 gSugar
• 38 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the catfish

• 2 lb (900 g) fresh catfish, cleaned and cut into 2-inch steaks
• 1 tablespoon palm oil (optional)
• 1 teaspoon salt

For the pepper soup base

• 6 cups water
• 1 large onion, sliced into rings
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 scotch bonnet peppers, left whole or sliced
• 1 tablespoon whole uda (negro pepper), lightly crushed
• 1 teaspoon ground ehuru (calabash nutmeg)
• 2 seasoning cubes

For finishing

• 2 tablespoons ground crayfish
• 1 cup fresh uziza leaves (substitute scent leaves if unavailable)
• Extra salt and scotch bonnet to taste

Directions

1. Rinse the catfish steaks under cold running water, pat dry, and set aside while you build the broth.
2. In a heavy 6-quart pot, combine the water, sliced onion, garlic, ginger, scotch bonnet peppers, uda, ehuru, and seasoning cubes; bring to a rolling boil over high heat.
3. Reduce the heat to medium and simmer uncovered for 8 minutes so the aromatics and whole spices infuse the broth.
4. Gently slide the catfish steaks into the simmering liquid, lower the heat to medium-low, and cook for 10-12 minutes, turning once, until the flesh flakes easily but still holds together.
5. Stir in the ground crayfish, salt, and palm oil if using; taste the broth and adjust seasoning, remembering that pepper soup should be boldly seasoned.
6. Scatter the uziza leaves over the top, simmer 2 minutes more so they wilt but stay bright green, then remove the pot from the heat.
7. Cover and let the soup rest for 5 minutes to allow the spices to settle and the fish to finish gently in the residual heat.
8. Ladle the broth and catfish into deep bowls and serve very hot, traditionally with boiled yam, boiled unripe plantain, or steamed rice on the side.

Cook’s Notes

• Use only the freshest catfish you can find — Delta-style pepper soup is built around the clean, sweet flavor of fresh fish, so skip frozen if at all possible.
• Uda (negro pepper) and ehuru (calabash nutmeg) are essential to the authentic flavor; do not leave them out, and only substitute extra ginger plus cracked black pepper if absolutely necessary.
• For a heartier one-pot meal, add 1 lb of peeled yam chunks or unripe plantain slices to the broth during the last 12 minutes of simmering.
• Adjust the heat by leaving scotch bonnets whole for a milder broth or slicing them open to release maximum fire — Delta cooks traditionally use a generous hand.
• This soup is best eaten the day it is made; reheated fish loses its delicate, silky texture and the broth turns muddy.

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