Prepare the catfish

• Rinse the catfish pieces and the head well, then drain.
• Season lightly with salt and set aside.

Cook the white rice

• Rinse the rice until the water runs clear.
• Boil in salted water until tender, then drain.

Make the pepper soup base

• Blend the onion, tomatoes and scotch bonnet with a little water.
• Heat the oil in a pot and fry the blended mix with the ginger and garlic.
• Add the pepper soup spice and stir well.

Simmer the catfish

• Pour in the water and bring to a boil.
• Add the catfish pieces and head, then simmer gently without stirring too much.
• Season with salt and stir in the scent leaves.

Serve

• Spoon the rice onto plates.
• Ladle the hot pepper soup with a piece of fish over each serving.