Stockfish Peppersoup

Ingredients

• 4 pieces Stockfish ((slices))
• 2 tablespoons palm oil
• 1 1/4 cup medium onion, chopped
• 1 tablespoon tomato paste
• 2 scotch bonnet ((fresh pepper))
• 2 seasoning cubes
• salt
• 2 teaspoons uziza powder
• 3-4 leaves of Utazi or scent leaf

Instructions

1. 1

   Wash the stockfish and put it in a small pot.

2. 2

   Add enough water to cover the fish and season with salt and pepper,

3. 3

   Cover it and cook until softened but not mushy, set aside.

4. 4

   Put palm oil in a medium-sized pot over low heat, when hot add the chopped onions and saute gently until it softens. The onions should not brown.

5. 5

   Add finely chopped pepper and tomato paste, fry for a few seconds.

6. 6

   Add stockfish, then stockfish stock and water about 2 cups total.

7. 7

   Bring to a boil, taste, add salt.

8. 8

   Cook over medium-high heat for 5 minutes (stockfish should have some bite to it).

9. 9

   Add the uziza seed powder and shredded utazi leaves.

10. 10

    Cook for another 5 minutes, taste for seasoning and adjust.

11. 11

    Take off the heat.

12. 12

    Serve with white rice, agidi (eko), boiled yam etc.