Entree: Nigeria – Calabar / Efik-Ibibio – Fisherman Soup (Efik-style spicy fish and seafood soup in a rich palm oil and tomato broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 20 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) palm oil
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 Scotch bonnet peppers, seeded and blended (or 3 small), approx. 2 oz (60 g)
- 2 cups (480 ml) blended fresh tomatoes (about 4 medium tomatoes)
- 1 tbsp (15 g) tomato paste
- 1 lb (454 g) firm white fish fillets (tilapia, croaker, or similar), cut into large chunks
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 8 oz (225 g) shrimp or prawns, peeled and deveined
- 4 oz (115 g) dried stockfish (okporoko), soaked until soft and flaked
- 2 tbsp (12 g) ground crayfish
- 2 cups (480 ml) fish stock or water, plus more as needed
- 2 tsp (10 g) bouillon powder or 2 bouillon cubes
- 1 tsp (5 g) freshly ground black pepper
- Salt to taste
- 2 cups (60 g) chopped scent leaves or basil (substitute spinach if unavailable)
- 1 tbsp (15 ml) lime juice, optional

Instructions

1. Heat palm oil and vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and sauté 30 seconds until fragrant.
2. Stir in blended peppers and tomatoes and cook, stirring occasionally, 8–10 minutes until the raw tomato taste softens and the mixture reduces slightly. Add tomato paste and cook 2 minutes.
3. Add the fish stock (or water) and bouillon; bring to a simmer. Add ground crayfish and black pepper, stir to combine.
4. Add the soaked, flaked stockfish and smoked fish. Simmer gently 8–10 minutes to allow the flavors to marry.
5. Carefully add the fresh fish chunks and shrimp, simmer gently 6–8 minutes until seafood is just cooked through. Taste and adjust salt and pepper.
6. Stir in chopped scent leaves (or spinach) and cook 1–2 minutes until wilted. Finish with lime juice if using.
7. Serve hot with boiled yams, rice, or fufu typical to Calabar cuisine.