Storage & reheating
Best fresh. Refrigerate up to 2 days and reheat gently — boiling hard will break the fish apart.
Allergens: Fish
Pepper soup
Nigerian Fish Pepper Soup
Delicate fish steaks in a light, spicy broth. The trick is adding the fish last and simmering gently so the pieces stay intact.
Ingredients
- 800 g Tilapia steaks or whole tilapiaTilapia (Steaks) · £5.99
- 2 tbsp Pepper soup spice blendNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 1 OnionNot currently stocked
- 1 tbsp GingerNot currently stocked
- 1 handful Scent leaf or basilNot currently stocked
- 1.2 L WaterPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £5.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Clean the fish, cut into thick steaks, and rub with a little salt and lime juice if you like. Set aside.
- 2
Bring the water to a boil with the onion, ginger, pepper soup spice and seasoning; simmer 10 minutes to build the broth.
- 3
Lower the heat to a gentle simmer and slide in the fish steaks carefully.
- 4
Cook for 10–12 minutes without stirring — tilt the pot gently to move the broth instead.
- 5
Add the Scotch bonnet and scent leaf for the last 3 minutes.
- 6
Serve hot, lifting the fish out with a slotted spoon to keep it whole.
