Fisherman soup

Name: Fisherman soup
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 2 medium size cat fish; 250 ml(half cup) of periwinkle; 500 ml shrimps and prawns; Oysters; 1 little kpomo; 1 cup ground crayfish; Half cup of palm oil; 3 tablespoon all purpose flour as thickener

Dantikitchen @cook_9085686

Lagos, Nigeria

I first ate this meal at my aunt's place at Ebino in Akwa ibom state last year December 2016. I was so amazed at how quick she had gone into the kitchen but was out in no time. Plus the soup was superb. Though she didn't use shrimps, prawns, oyster like I decided to do mine but you know Lagos girls nah, we always wanna add the E in the Extra. I'm Danti. Winks

Dantikitchen @cook_9085686

Saved

Ingredients

4 servings

2medium size cat fish
250ml(half cup) of periwinkle
500 mlshrimps and prawns
Oysters
1little kpomo
1 cupground crayfish
Halfcup of palm oil
3 tablespoonall purpose flour as thickener

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Steps

1

Let's start by washing the catfish
2

Cut up the cat fish into sizable chunks
3

Boil water and pour on the fish to wash off the dirt.don't leave it in hot water for more than 3-5minutes
4

Wash fish, place in a pot and cook, make sure to season with enough fresh pepper, onions, salt and seasoning cubes
5

Allow to cook for 10 minutes
6

Add washed shrimps and prawns, oysters and periwinkle.
7

Allow to cook for another 10 minutes
8

Turn off the heat and turn content into a bowl. Take out three to four chunks of fish and shred
9

Rinse the pot, place it on the cooker and turn up heat to medium
10

Fry oil
11

Add diced onions and stir. Add shredded fish and stir continuously for 5minutee
12

Sieve out the shrimps, prawns, periwinkle and kpomo and add to the frying content and stir for 5 minutes
13

Add fish stock. Add the flour(you can always use any other thickener, I prefer flour cos it doesn't leave behind any traces in the tongue or its scent in the nose)
14

Stir content of pot and allow to cook for 10 mins
15

Add crayfish
16

Cook for another 10 mins.
17

Fisherman soup is best served hot with Fofo.