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Fisherman Soup
The great taste of Sea food mixed with delicious spices plays out in your mouth after you have tried your hands on this recipe.
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35 Minutes
Cooking Time
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Medium
Difficulty
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15 Minutes
Prep Time
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3 People
Serves
Ingredients
- 1kg Fresh fish
- 2kg Fresh Nigerian tiger prawns
- 500g Dried fish or smoked fish (or both)
- 500g Stockfish (optional)
- 1 cup Crayfish
- Atarodo
- 1/2 kg Fresh spinach or pumpkin leaves (ugwu)
- 100g Fresh basil leaves
- 2 Medium onions
- 1 cooking spoon of Palm oil
- Salt to taste.
- Okro
Cooking Methods
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Chop the onions into large chunks, chop the peppers and fresh basil
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Add in the fresh fish, tiger prawns, boiled dry fish, along with the chopped onions and peppers and dried crayfish and allow to cook for 5 minutes
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Add in the Okro and using a folding action mix these in gently with the rest of the ingredients. Cook the soup for another 5-7 minutes until the Okro is al dente
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Pour in the palm oil and cook for another 5 minutes
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Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes
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Remove from the heat and serve the soup while hot. An accompanying starch (Garri, our pounded yam is optional)