Fresh Fish Pepper Soup is a traditional West African recipe for a classic stew (called a 'soup' in West Africa) of fish cooked in an onion and tomato sauce flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic West African version of: Fresh Fish Pepper Soup.
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Versions of this stew are found throughout West Africa (see this recipe for Nigerian Fresh Fish Pepper Soup. This is more of a generic restaurant version showing the commonalities between the regional variants.
Ingredients:
900g firm white fish fillets (typically catfish, but tilapia works well too), boned and cut into bite-sized pieces
1l water
2 tomatoes, finely chopped
1 onion, peeled and finely chopped
3 sprigs fresh parsley, finely chopped
2 chillies (traditionally Scotch Bonnet would be used, but substitute Jalapeño for a milder effect), finely chopped or pounded to a paste
2 tsp salt
1 tsp dried thyme
Method:
Wash the fish, place in a flame-proof casserole then add the water. Stir in the tomatoes, onion, parsley and chillies then season with the salt and thyme.
Bring the mixture to a boil over high heat. Reduce to a simmer, cover and cook for about 20 minutes, or until the fish is tender. Serve immediately with rice.
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