Stockfish Peppersoup
Stockfish Peppersoup is savoury with a hint of sweetness.
Ingredients
- 4 pieces Stockfish (slices)
- 2 tablespoons palm oil
- 1 1/4 cup medium onion, chopped
- 1 tablespoon tomato paste
- 2 scotch bonnet (fresh pepper)
- 2 seasoning cubes
- salt
- 2 teaspoons uziza powder
- 3-4 leaves of Utazi or scent leaf
Instructions
- Wash the stockfish and put it in a small pot.
- Add enough water to cover the fish and season with salt and pepper,
- Cover it and cook until softened but not mushy, set aside.
- Put palm oil in a medium-sized pot over low heat, when hot add the chopped onions and saute gently until it softens. The onions should not brown.
- Add finely chopped pepper and tomato paste, fry for a few seconds.
- Add stockfish, then stockfish stock and water about 2 cups total.
- Bring to a boil, taste, add salt.
- Cook over medium-high heat for 5 minutes (stockfish should have some bite to it).
- Add the uziza seed powder and shredded utazi leaves.
- Cook for another 5 minutes, taste for seasoning and adjust.
- Take off the heat.
- Serve with white rice, agidi (eko), boiled yam etc.
