TheRadar Kitchen: How to prepare yummy Fisherman soup

• Fisherman soup is a traditional dish enjoyed by the people of Akwa Ibom, Bayelsa, Cross River and Rivers states
• It is known for its seafood flavour and high nutritional content
• Here is a step-by-step guide to preparing it

Fisherman soup is a dish loved by locals and tourists in Akwa Ibom, Rivers, Bayelsa, and Cross River states. It is known for its rich seafood flavour and comforting taste. This delicacy combines seafood with traditional Nigerian spices to create a mouth-watering experience. Originally enjoyed by fishermen after a day’s catch, the soup has become a staple in some Nigerian households. 

It’s traditionally made using fresh fish, crabs, prawns, periwinkles, and any other seafood the fisherman’s net happened to catch. 

Beyond the flavours, Fisherman soup is cherished for its nutritional value. Seafood is packed with proteins, essential fats, and vitamins that promote heart health, improve skin texture, and provide lasting energy. 

This soup is also ideal for anyone following a light, protein-rich diet. Here are the steps to make an authentic Fisherman soup in your kitchen.

Ingredients for preparing Fisherman soup

To prepare this delicacy, you'll need:

Fresh fish (Catfish or Tilapia)

Prawns (peeled and deveined)

Crab meat or whole crabs (cleaned)

Periwinkles 

Ground crayfish

Snail

2-3 cups of water or fish stock

1-2 tablespoons of ground pepper 

1 teaspoon of blended uziza seeds 

1 handful of chopped uziza leaves (or scent leaves)

3 tablespoons of palm oil

1-2 seasoning cubes 

Salt to taste

1 medium-sized onion (chopped)

3 tablespoons of mashed yam

Instructions for preparing Fisherman soup

Step 1: Prepare the seafood

Rinse the fresh fish under running water. If you’re using catfish, it’s often best to scald it with hot water briefly to remove any slime. Cut the fish into sizable portions and set aside.

Rinse the prawns, crabs, and periwinkles (if using) thoroughly. Ensure that the prawns are deveined and the crabs are cracked open to release more flavour while cooking.

Step 2: Boil the seafood

In a pot, add the fish stock or water and bring it to a gentle boil.

Add the ground crayfish, ground pepper, uziza seeds, and seasoning cubes. Stir well to blend the flavours.

Carefully add the fish pieces and snails to the boiling stock. Avoid stirring too vigorously to prevent the fish from breaking apart.

Add the prawns, crabs, and other seafood you’re using. Cover the pot and cook for 5-7 minutes or until the seafood turns flavourful. Remove the fish and set aside. 

Step 3: Add palm oil and vegetables

Add the palm oil to the soup and let it cook for a few minutes to blend with the seafood broth. The palm oil not only adds flavour but gives the soup its vibrant colour.

Add chopped uziza leaves (or scent leaves) to infuse the soup with a subtle, peppery taste. Stir carefully. Add the mashed yam to thicken the soup. Return the fish to the soup and add periwinkle.

Step 4: Season and adjust

Taste the soup and adjust with salt and extra pepper if needed.

Simmer for another 2-3 minutes, allowing all ingredients to harmonise and the soup to thicken slightly. 

Step 5: Serve

Your Fisherman soup is now ready to be served. Traditionally, it’s enjoyed with a side of pounded yam, fufu, or white rice. The soup should be thick but not too heavy, and the seafood flavours should be the star of the dish. 

TheRadar Kitchen: How to prepare the delicious Edikang Ikong soup

Meanwhile, TheRadar earlier reported on how to prepare Edikang Ikong soup, a delicacy of the Ibibio and Efik ethnic groups in Cross River State. The soup’s main ingredients, fluted pumpkin leaves (ugu) and waterleaf are not only delicious but also packed with essential nutrients.

Traditionally served with pounded yam or fufu, Edikang Ikong is more than just a dish; it’s a cultural experience that showcases the beauty of Nigerian culinary heritage.