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Giant Catfish Pepper Soup with White Rice
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Giant Catfish Pepper Soup with White Rice

1 hServes 8Nutri-Score C€€
from @the.adim.family16 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • giant catfish (cleaned, cut into steaks and head pieces)Fish2.5 kg
  • white rice (rinsed)Grains800 g
  • onion (chopped)Produce2 pieces
  • tomatoes (blended)Produce3 pieces
  • scotch bonnet pepper (blended)Produce3 pieces
  • pepper soup spice (ground)Spices20 g
  • ginger (grated)Produce20 g
  • garlic (crushed)Produce3 pieces
  • scent leaves (shredded)Produce20 g
  • vegetable oilPantry30 ml
  • saltSpices10 g
  • waterOther2 litres

per serving

Nutrition

656kcal

Carbs
78 g
Proteins
50 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Blender
  • Ladle

step by step

Method

  1. Prepare the catfish

    • Rinse the catfish pieces and the head well, then drain.
    • Season lightly with salt and set aside.
    Step 1

  2. Cook the white rice

    • Rinse the rice until the water runs clear.
    • Boil in salted water until tender, then drain.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. Serve

    • Spoon the rice onto plates.
    • Ladle the hot pepper soup with a piece of fish over each serving.
    Step 5
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