Fish Pepper Soup

Fish Pepper Soup By Yewande Komolafe YIELD 6 to 8 servings TIME 1 1/2 hours 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 (https://cooking.nytimes.com/recipes/1020282), if desired. INGREDIENTS PREPARATION FOR THE STOCK: Step 1 Place the fish carcasses in a stock pot and cover with about 4 quarts of 2 whole fish (1 1/2 to 2 pounds water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and each), such as black bass, red smoked chiles, and selim seed pods. Bring up to a boil, then reduce snapper, croaker or mackerel, the heat to low. Simmer until the fish bones have broken down and filleted off the bone, with spine and the vegetables are softened, at least 1 hour. Add the habanero, thyme, head reserved for stock parsley and cilantro during the last 10 minutes of cooking. (You can 2 large red onions (about 1 1/2 make the fish stock 1 day ahead and store it in the refrigerator.) pounds), peeled and quartered Step 2 1 (2-inch) piece fresh ginger, peeled While the stock is simmering, prepare the pepper soup spices: Heat a 2 lemongrass stalks, cut into 4-inch small skillet over medium, and add the grains and seeds. Toast, pieces and pounded with the back of moving frequently, until the seeds begin to crackle and become a knife fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the 1 garlic bulb, halved crosswise mixture to a spice grinder and pulse to a smooth powder. (Store away 1 fresh bay leaf from heat or direct sunlight in an airtight jar until ready to use.) 6 small dried hot chiles, such as Step 3 bird’s-eye or cayenne Cut the fish fillets into 2-inch cubes and season with salt. Strain out all 2 dried smoked chiles, such as the solids from the stock and return the stock to the pot. Add 2 chipotle tablespoons pepper soup spice and reserve any extra for the garnish. 6 selim seed pods or black Season with salt and bring up to a boil over high. Reduce the heat to cardamom pods, crushed lightly low and bring the broth to a simmer. with the back of a knife Step 4 1 red habanero chile, stemmed and halved Gently add the fish cubes and simmer on low until just cooked 1 small bunch fresh thyme through, about 4 minutes. 1 small bunch fresh parsley Step 5 1 small bunch fresh cilantro Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro Kosher salt and a sprinkle of pepper soup spice. FOR THE PEPPER SOUP SPICES: PRIVATE NOTES 2 tablespoons grains of paradise Leave a Private Note on this recipe and see it here. (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.

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