Stockfish Peppersoup, Okporoko Peppersoup

Stockfish Peppersoup is savoury with a hint of sweetness. It is not as common as other types of pepper soup which is strange because it is rich and very tasty. It could be because very good stockfish is quite expensive, the flavour of the stockfish is strong or some people just don’t like stockfish. Try this Stockfish pepper soup, follow the tips and you will get an outstanding bowl of soup that you will thoroughly enjoy.

Stockfish also call Stoccafisso in Italian is produced largely in Norway. Norway has the perfect climactic condition for this and it takes months to get the fish from the sea to the market. Cod is mainly dried for stockfish but other types of whitefish are also used.

In choosing your stockfish for pepper soup, don’t use the superior and expensive fish, Cod, the flavour is too strong for pepper soup. Save that for other native soups but if that is all you have, you might need to boil for a while, drain off the stock and replace with fresh water. This will remove and dilute some of the stockfish flavours.

Even with the mildly flavoured stockfish, the flavour might still be too strong for some people, in which case, don’t use all the stock when making your Stockfish Peppersoup. I normally use a type called ‘cut-cut’ in Nigerian Markets (Pre-cut), not the cod.

Stockfish doesn’t really need another strong flavour competing with it so any herbs added must be minimal. Utazi (bitters) or any bitter herb can be used to mellow the sweetness and rich flavours of the stockfish pepper soup. I also use ground uziza seed and sometimes scent leaf.

To Prepare Stockfish Peppersoup

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

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.

If you enjoyed my Stockfish Peppersoup, you will also enjoy my Dry fish pepper soup, Okazi salad (Afang salad), Catfish pepper soup (Point and kill)  and Nigerian smoked fish in greens.

Stockfish Peppersoup

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Stockfish Peppersoup is savoury with a hint of sweetness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Dinner, Side Dish, Soup

Cuisine Igbo, Nigerian

Servings 4

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.

Keyword beer palour food, pub food, stockfish

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