Fisher man Soup

Fisherman Soup is a rich, spicy, and comforting seafood soup that originates from the coastal regions of Nigeria. Traditionally, it is made with a variety of fresh seafood like shrimp, crab, periwinkle, and fish, all simmered in a flavorful broth thickened with cocoyam. While seafood can be pricey, this recipe delivers all the taste without breaking the bank!

If you’re looking for a delicious and satisfying soup to enjoy with your favorite swallow, this Fisherman Soup is a must-try.

Why You’ll Love This Recipe

• Budget-Friendly: Uses catfish and shrimp instead of an expensive seafood mix.
• Rich & Spicy: Packed with bold flavors from pepper, uziza, and shrimp stock.
• Easy to Make: Simple steps with ingredients that are easy to find.
• Thick & Hearty: Blended cocoyam gives it a smooth and velvety texture.

Ingredients You’ll Need

For the Soup Base

• 1 large catfish (cleaned and cut into pieces)
• 1 cup shrimp (deveined and deshelled)
• 1 handful periwinkles (optional)
• 5-6 medium-sized cocoyams (for thickening)
• 1 small onion (chopped)
• 3 tablespoons ground crayfish
• 2 tablespoons ground uziza seeds
• 2-3 scotch bonnet peppers (adjust to spice preference)
• 2 cups water (or as needed)
• 1 shrimp seasoning cube
• Salt to taste
• 2 tablespoons palm oil
• 1 handful uziza leaves (substitute with spinach if unavailable)

Step-by-Step Preparation

Step 1 – Prepare the Cocoyam

Cocoyam acts as the thickener for this soup. To prepare:

• Rinse the cocoyam thoroughly and place it in a pot.
• Add water and boil until soft (about 20-25 minutes).

• Once cooked, peel off the skin and blend it into a smooth paste with a little water. Set aside.

Pro Tip: Blending cocoyam gives a smoother texture, but if you want a more traditional feel, pound it with a mortar and pestle.

Step 2 – Blend the Pepper, Onions & Uziza Seeds

• Blend the scotch bonnet peppers with the onions and a little water until smooth.

• Separately, blend the uziza seeds with shrimp shells (for extra umami flavor).

• Blend until very smooth

• Strain and set the juice aside.

Step 3 – Prepare the Fish

Catfish is delicate, so to keep it firm

• Pour boiling water over the cleaned fish and let it sit for 2 minutes.
• Drain, rinse, and set aside. This step helps the fish maintain its shape while cooking.

Pro Tip: Hot water firms up the fish, preventing it from breaking apart while cooking.

Step 4 – Start Cooking

• In a large pot, place the cleaned fish.
• Pour in half of the blended pepper and onion mix.

• Add the shrimp seasoning cube, salt, palm oil, and enough water to cover the fish.
• Cover and allow to cook on medium heat for 5-6 minutes.

Pro Tip: Always season fish lightly at the start; seafood absorbs salt quickly, so you can adjust later if needed.

Step 5 – Add the Shrimp & Stock

• Gently stir the pot to avoid breaking the fish.
• Add the shrimp and the strained uziza-shrimp stock for extra depth of flavor.
• Pour in more water if needed, depending on how much soup you want.

Pro Tip: If you love a strong, spicy kick, add extra uziza seeds or a pinch of ground Cameroon pepper at this stage.

Step 6 – Thicken the Soup

• Spoon in the blended cocoyam paste, stirring gently to allow it to dissolve into the soup.
• Let everything simmer for another 5 minutes until the soup thickens.

Step 7 – Final Touches

• Add the periwinkles (if using) and stir carefully.

• Sprinkle in the chopped uziza leaves or spinach.

• Let the soup simmer for another minute, then turn off the heat.

How to Serve Fisherman Soup

Fisherman Soup is best enjoyed with swallows like

• Pounded Yam
• Eba (Garri)
• Semovita
• Oat Fufu

Steps on how to prepare oat meal fufu below

How to prepare oat meal fufu

• Blend oats into a fine powder.

• Boil some water and set a portion aside.
• Gradually stir in the oat flour and keep mixing to avoid lumps.

• Add more hot water, cover, and allow to steam for 3-5 minutes.

• Stir well, and your oat fufu is ready to serve!

Pro Tip: Oat fufu is a healthier alternative to regular swallows as it is rich in fiber and aids digestion.

Storage Tips

1. Store leftovers in an airtight container in the fridge for up to 3 days.
2. If making in bulk, freeze for up to 3 weeks.
3. Reheat on low heat and add a little water if it thickens too much.

Enjoyed This Recipe? Let me know in the comment section!

Fisherman Soup is packed with bold flavors and is incredibly satisfying. Have you tried this recipe? What do you love pairing it with? Let me know in the comments!

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