FISHERMAN SOUP

INGREDIENTS

1kg Fresh fish
2kg Fresh Nigerian tiger prawns
500g Dried fish or smoked fish (or both)
500g Stockfish (optional)
1 cup Crayfish
Atarodo
1/2 kg Fresh spinach or pumpkin leaves (ugwu)
100g Fresh basil leaves
2 Medium onions
1 cooking spoon of Palm oil
Salt to taste.
Okro

PREPARATION METHOD

Chop the onions into large chunks, chop the peppers and fresh basil
Add in the fresh fish, tiger prawns, boiled dry fish, along with the chopped onions and peppers and dried crayfish and allow to cook for 5 minutes
Add in the Okro and using a folding action mix these in gently with the rest of the ingredients. Cook the soup for another 5-7 minutes until the Okro is al dente
Pour in the palm oil and cook for another 5 minutes
Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes
Remove from the heat and serve the soup while hot. An accompanying starch (Garri, our pounded yam is optional)