Dunni Cooks@dunni_kitchen

Fisherman Soup (Nigerian Coastal Seafood Soup)

Fresh fish and prawns in a peppery palm-oil broth, lightly thickened with yam and finished with uziza. Fisherman soup gathers different kinds of fish and shellfish into one pot, with the mixture changing according to the cook and the available catch. My Nigerian Food presents both a simple palm-oil version and a tomato variation, while Sisi Yemmie demonstrates a generous mixed-seafood interpretation. This recipe uses a lightly thickened, tomato-free broth. It belongs to the coastal context documented by those sources; the inconsistent state headings in NICO are not used to assign it a new origin. Cultural context: Sources document several coastal versions. NICO’s Taraba listing does not justify a northeastern origin or an inferred ethnicity; this is a southern coastal seafood formulation.

• 900 g firm white fish steaks or thick filletsCroaker or another food-grade fish, cleaned and checked for bones
• 300 g raw prawnsPeeled and deveined
• 150 g cooked shelled periwinkle meatCommercial food-grade; omit if unavailable and increase prawns by the same weight
• 80 g dried smoked fishDeboned
• 150 g peeled yamCut into small chunks, for thickening
• 120 g onionFinely chopped
• 1 piece Scotch bonnet chilliFinely chopped; adjust heat
• 30 ml red palm oil
• 20 g ground dried crayfish
• 0.5 tsp ground uziza seeds
• 10 g fresh uziza leavesFinely sliced
• 0.75 tsp saltAdjust for seafood saltiness
• 1500 ml water300 ml for yam; 1.2 litres for broth

1. 1

   Keep fish and prawns refrigerated until needed. Check dried fish carefully for bones and grit. Cook yam in 300 ml water for 15–20 minutes until it crushes easily, then mash smooth with a little cooking water.

2. 2

   In a wide pot combine 1.2 litres water, onion, chilli, smoked fish, crayfish, uziza seeds and half the salt. Simmer for 10 minutes to make a seasoned broth.

3. 3

   Stir in palm oil and small spoonfuls of mashed yam. Simmer for 5–8 minutes until dispersed. Add enough yam to lightly coat a spoon; reserve any excess rather than making a heavy paste.

4. 4

   Lower the fish pieces into the gently bubbling soup. Simmer without vigorous stirring for about 8–12 minutes, depending on thickness, until the flesh is opaque, flakes easily and reaches 63°C.

5. 5

   Add prawns and cooked periwinkle. Simmer 4–6 minutes until prawns are pearly and opaque and the previously cooked periwinkle is steaming hot throughout (74°C). Add uziza leaves for the last 2 minutes.

6. 6

   Taste, adjust salt and carefully lift into bowls. Serve with a separately prepared swallow. Refrigerate leftovers promptly in shallow containers and reheat thoroughly.

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