Fish Pepper Soup

By Yewande Komolafe

Published June 25, 2019

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
1½ hours
Rating
4(132)
Comments
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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

  • 2 whole fish (1 ½ to 2 pounds each), such as black bass, red snapper, croaker or mackerel, filleted off the bone, with spine and head reserved for stock

  • 2 large red onions (about 1 ½ pounds), peeled and quartered

  • 1 (2-inch) piece fresh ginger, peeled

  • 2 lemongrass stalks, cut into 4-inch pieces and pounded with the back of a knife

  • 1 garlic bulb, halved crosswise

  • 1 fresh bay leaf

  • 6 small dried hot chiles, such as bird’s-eye or cayenne

  • 2 dried smoked chiles, such as chipotle

  • 6 selim seed pods or black cardamom pods, crushed lightly with the back of a knife

  • 1 red habanero chile, stemmed and halved

  • 1 small bunch fresh thyme

  • 1 small bunch fresh parsley

  • 1 small bunch fresh cilantro

  • Kosher salt

FOR THE PEPPER SOUP SPICES

  • 2 tablespoons grains of paradise (alligator pepper)

  • 1 tablespoon uziza seeds

  • 4 calabash nutmeg seeds, toasted, cracked open with the back of a knife, shells discarded, and small interior seeds reserved

  • 1 gbafilo seed, shelled, interior seed cracked into smaller pieces

  • 2 teaspoons coriander seeds

  • 2 teaspoons cumin seeds

FOR THE GARNISH

  • Kosher salt

  • ¼ cup whole fresh mint leaves

  • ¼ cup scent leaf (or African or Thai basil)

  • ¼ cup fresh cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

16 grams carbs; 159 milligrams cholesterol; 267 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 808 milligrams sodium; 38 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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.)

  3. 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.

  4. Step 4

    Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.

  5. Step 5

    Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.

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Ratings

4 out of 5
132 user ratings
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Comments

Harriet

Suggestions please where to purchase the African spices.

New Yorker

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

Dj

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

Chin Eny

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.

Barbara

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.

Allyson

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.

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