Fisherman’s Soup: A special delicacy

F FISHERMAN’S soup is basically soup prepared with seafood, you can use any of your favorite seafood and to make it. This soup is versatile, you can eat it as is, for morsel a.k.a “swallow” or for bread. If you’re making for swallow you add okra/okro to the list of the ingredients.

Make sure you don’t overcook the seafood, this is very important to keep its nutrients (or any food) intact and you turn to rubbery.

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Fisherman’s Soup


1.5 Mixed seafood; shrimp calamari, mussels, crab meat or seafood of your choice. (fish fillet, shrimp, crab, oysters is good choices)

1 Red bell pepper

1 Habanero (rodo) adjust to your preference.

1 Tomato

2-3 Cups Seafood stock (water or stock of your choice)

1 Onion

¼ Cup Olive oil/palm oil (or your choice)

2 Cloves Garlic (minced)

1 Teaspoon Rosemary

½ Teaspoon oregano

Seasoning powder/cube

Salt and pepper to taste


Clean and rinse red bell pepper, habanero (rodo), half of the onion and blend until smooth.

Heat oil in a saucepan or pot add the remaining onion (chopped), garlic, rosemary, oregano, cook for a few seconds then add the blended pepper, season, and stir.

Cook until the content reduces, then add the stock (use the quantity of liquid you want but keep it in mind that the seafood doesn’t take time to cook if you don’t want them to be rubbery. So, don’t use too much liquid also the seafood would release liquid. Bring the mixture into a boil then simmer for about 15 minutes.

Add the seafood, (I) added the mussels first and when it was opened slightly), I added remaining seafood the one that cooks longer first, then add the rest and cook for about (2) minutes. If any of one the mussels is not open discard it.

Add butter and check the seasoning, readjust if necessary.

Serve and enjoy!

Fisherman’s soup with bread soaking up the soup. Yummy!


Recipe Notes

If you want to add okra to the soup add it before you add the seafood, the seafood comes last so you don’t overcook it. Fisherman’s Soup


Nigerian Tribune

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