African · Soup

Soup du Pecheur (Fisherman Soup)

Allergens named in the ingredients: Gluten, Crustaceans, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

5 cups water
2 lb slightly grated crayfish
4 medium-size onions, finely chopped
4 medium-size tomatoes, finely chopped
15 djansang seeds
5 bay leaves
1 lb shrimp
4 medium-size crabs, slightly grated
1 large garlic bulb, grated
2 dry lemongrass leaves
3 medium-size habanero peppers, neatly chopped
6 tablespoons red palm oil
Salt to taste
Black pepper to taste
2 lb crayfish
4 lb tilapia fish
2 chicken bouillon cubes, crushed
750 grams attieke (cassava couscous)

Method

Put 4 cups water in a saucepan, then add the crayfish, onions, tomatoes, djansang seeds, bay leaves, shrimp, crabs, garlic, lemongrass, habanero pepper, red palm oil, salt, and black pepper to your desired taste. Leave it to boil for about 30 minutes over medium heat. Make sure that the onions and tomatoes are soft at this point.
Remove and grind the tomatoes, onions, djansang seeds, and garlic. Return them to the pot along with the fish.
Reduce the heat to low and add the bouillon cubes. Let it cook for about 25 minutes.
In the meantime start preparing your attieke according to the package directions.
When the cassava couscous is hot, add the remaining red oil and salt to your desire taste. Mix it very well until the couscous turns orange.
Serve your soup with the attieke.