Traditional Nigerian Clarias catfish pepper soup

Ingredients

• 1.4 kg fresh whole gutted Clarias catfish
• 1.5 l filtered water
• 1 piece yellow onion
• 2 pieces fresh red habanero pepper
• 2 tbsp Nigerian pepper soup spice mix
• 2 tbsp ground whole dried crayfish
• 2 pieces Maggi chicken bouillon cube
• 1 bunch fresh African basil leaves (efirin)
• 1 tbsp coarse grey sea salt

Method

1. Cut the fresh whole gutted Clarias catfish into thick, even chunks, keeping the head cut in half lengthwise.
2. Place the Clarias catfish chunks in a bowl, pour boiling water over them and add coarse grey sea salt to draw out the protective slime.
3. Carefully rub the skin of each piece under warm water, then rinse thoroughly with cold water to firm up the flesh and get a perfectly clean surface.
4. Peel and finely chop the yellow onion, then crush the fresh red habanero peppers in a mortar to release their juices without turning them into a liquid puree.
5. Pour the filtered water into a heavy-bottomed pot, then add the chopped yellow onion, crushed fresh red habanero peppers, Nigerian pepper soup spice mix, ground whole dried crayfish and crumbled Maggi chicken bouillon cube.
6. Bring the liquid to a rolling boil over high heat for about ten minutes so the spices infuse completely and the broth takes on a beautiful amber color.
7. Gently place the Clarias catfish chunks into the simmering broth, making sure they are all fully submerged.
8. Reduce the heat to low, cover and let poach gently for about fifteen minutes without ever stirring with a spoon, to avoid breaking apart the tender flesh of the fish.
9. Grab the pot by the handles and give it a gentle circular swirl to mix the broth without touching the fish.
10. Wash and thinly slice the fresh African basil leaves (efirin), then scatter them over the surface of the broth at the end of cooking.
11. Continue cooking uncovered for two minutes to let the fragrant oils from the herbs diffuse into the broth, then turn off the heat.
12. Plate the Clarias catfish chunks in the bottom of warmed shallow bowls and ladle generously with the piping hot broth.

Nutrition

Per serving

Energy

453.5 kcal

Protein

67.4 g

Carbohydrate

3.34 g

Fat

18.18 g

Fibre

1.39 g

Calcium

113.99 mg

Iron

2.57 mg

Magnesium

117.69 mg