"Point-and-Kill" Catfish Pepper Soup
The Soup Pot and the Swallow
Point-and-kill isn't a metaphor. You point to a live catfish in a plastic tub, and forty-five minutes later it arrives in a bowl of fiery broth. Serve it as soon as the broth boils, pack the bowl with enough Scotch bonnet peppers to induce a sweat, and rely on two absolutes for a Tuesday night: dry-toasting your Calabash nutmeg to wake it up, and shocking the fish with boiling water so it holds its shape in the pot.
Before you start
Have the fishmonger do the heavy lifting.
Catfish is notoriously difficult to butcher properly at home. Save yourself the headache and have your fishmonger gut, clean, and slice it crosswise into 1-inch steaks before you even leave the market.
Ingredients
- whole fresh catfish2 1/2 lb
- lime1 med
- Ehu seeds4 med
- ground crayfish1 tbsp
- Scotch Bonnet peppers3 med
- yellow onion1 med
- fresh ginger1 tbsp
- garlic3 clove
- bouillon cubes2 large
- water4 cup
- Scent Leaves or Thai basil1/2 cup
- Uda pod1 med
Method
- 01
Shock the catfish to strip the slime.
Catfish slime will ruin your broth, turning it muddy and cloudy. Place the steaks in a bowl, squeeze the lime juice over them, and submerge in nearly boiling water for exactly two minutes. The slime will coagulate into a white film; drain the hot water, rinse under cold running water, and scrape that film away with your fingers so the fish is pristine.
- 02
Awaken the spices.
Place a dry skillet over medium heat and toast the whole Ehu seeds for 3 to 5 minutes until incredibly fragrant and the skin loosens. Peel off the outer membrane and grind the inner seed into a fine powder.
- 03
Build the broth.
In a wide, heavy-bottomed pot, combine the water, onion, ginger, garlic, Scotch bonnets, ground crayfish, ground Ehu, bouillon cubes, and the Uda pod. Bring to a rolling boil and let the spices violently mingle for 5 minutes.
- 04
Poach the point-and-kill.
Slide the cleaned catfish steaks into the boiling liquid, ensuring they are barely covered by the water. Reduce heat to medium, cover, and simmer for 10 to 12 minutes. Do not stir with a spoon or you will destroy the delicate fish; just gently hold the handles and swirl the pot.
- 05
The final flourish.
Taste and adjust the salt. Tear the herbs in with your hands, let the soup simmer for exactly one more minute to release their volatile oils, and kill the heat immediately.
Notes
Taking the spice shortcut.
If you sourced a pre-packaged Nigerian Pepper Soup Spice mix from a local African grocer, skip the Ehu toasting step and simply add 1 1/2 tablespoons of the mix directly into the broth.
From Cook Nigerian in America.