TWO METHODS OF PREPARING FISHERMAN SOUP

FIRST METHOD BY KNORR

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

1. Chop the onions into large chunks, chop the peppers and fresh basil
2. 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
3. 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
4. Pour in the palm oil and cook for another 5 minutes
5. Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes
6. Remove from the heat and serve the soup while hot. An accompanying starch (Garri, our pounded yam is optional)

SECOND METHOD OF FISHERMAN SOUP

INGREDIENTS

3 tablespoons olive oil
1 medium onion, finely chopped
1/2 cup chopped celery
2 garlic cloves, finely chopped
1 pound plum tomatoes, peeled, chopped
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 tablespoon all purpose flour
3/4 cup dry white wine
6 cups water

1 8-ounce orange roughy fillet, cut into 2-inch pieces
1 8-ounce sea bass fillet, cut into 2-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole

Additional chopped fresh parsley
Sea salt
Extra-virgin olive oil


PREPARATION

Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.
Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.
Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.