Catfish Pepper Soup

Method

1. 1

   Pour boiling water over the catfish steaks, let them sit 2 minutes, then rinse gently in cold water to firm the skin and remove any slime.

   💡 This quick blanch keeps the fish intact in the broth instead of dissolving into it.

2. 2

   Bring 1.2 litres of water to a boil with the onion, pepper soup spice, scotch bonnet, crayfish and bouillon; simmer 10 minutes to build the broth.

3. 3

   Slide in the catfish in a single layer and season with salt.

4. 4

   Simmer gently, without stirring, for 10–12 minutes until the fish is just cooked through.

   💡 Shake the pot instead of stirring — catfish breaks apart at the touch of a spoon.

5. 5

   Scatter in the scent leaves and take the pot off the heat after 1 minute.

6. 6

   Serve steaming hot, on its own, with white rice, or with boiled yam.