Fisherman soup. It has been made for hundreds of years, and. Chef Levente Koppány is the S. Pellegrino Young Chef for the Central Europe Region.
Heat the oil in a large saucepan over medium-high heat. Add the sherry, tomatoes and their juices, salt, and red pepper and bring to a boil. Technically, Fisherman's soup is just a fish broth made with Palm oil. You can cook Fisherman soup using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Fisherman soup
- You need 3 pieces of ata rodo.
- It’s 3 pieces of tomatoes (optional).
- It’s 1 of red onions.
- It’s of Water.
- You need of Salt.
- It’s cube of Seasoning.
- Prepare of Palm oil.
- You need of Uziza.
- It’s 1-2 handful of garri.
- Prepare of Seafood.
I have made its sister dish before, Seafood Stew (recipe HERE). I did not call it Fisherman's soup at the time because it was just a slight variation with vegetable oil and I added things like ground tomatoes, tatashe (red bell pepper) and red onions. FISHERMAN soup is one of the soups in the São Tomé and Príncipe, an African island nation close to the equator. Interestingly, fisherman soup has become a favourite among Nigerians.
Fisherman soup instructions
- Give the seafood a thorough rinse and set aside, heat up d palm oil add the chopped onions and add the salted and seasoned croaker fish, carefully turn over the fish for a light fry and take out, you are only frying d fish to flavour the oil..
- Add the blended tomatoes (remember it's optional) let it cook for a bit just enough to take our the sour taste don't fry too much it not stew. Then add enough water that will be enough to cover the seafood enhance the taste with salt and seasons cube let boil a bit..
- Add the seafood, it will take over the water, note, it will take just 5mins for the seafood to cook, lower the heat. After 5mins return the croaker fish to d pot. If its not thick, quickly soak garri in water let it soften then add it to the pot cook for a bit stir add the uziza stir your fisherman soup is ready. Note if you don't want to add garri, remove d seafood from the pot and allow the water to cook on high heat till thick to your liking the add the seafood back to the pot..
My aunty is from Bayelsa and Fisher man soup (which is different from the "Native soup") is predominantly made and eaten by the people who are from the riverine areas of Nigeria like Bayelsa, and the other Cross riverine areas. Greek fisherman's soup or stew, depending on how thick you make the broth, is something that derived from Greek fishermen who were out at sea and would use the 'catch of the day' for their dinner that night. Whatever haul they brought home is what they used. Additionally, they used whatever was leftover that they didn't sell. Kakavia, Greek fisherman's soup, is a classic Greek dish.
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