Recipe: Spicy Seafood Soup

I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.

Spicy Seafood Soup Ingredients

• 1 pound catfish fillets

• 1 pound uncooked medium shrimp, peeled and deveined

• 2 tablespoons garlic powder

• 2 tablespoons paprika

• 1 tablespoon Cajun seasoning

• 1 tablespoon curry powder

• 1 teaspoon olive oil

• 1 cup fresh corn kernels

• 1 head bok choy, leaves and stalks separated

• cup chopped onion

• cup chopped green bell pepper

• 1 serrano pepper, chopped

• 2 tablespoons minced garlic

• 1 cup chopped tomatoes

• 4 cups water

• 2 tablespoons chopped fresh cilantro

How to Make Spicy Seafood Soup

1. Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder; set aside in a bowl.

2. Heat a 6-quart pot over medium heat for 2 minutes; add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.

3. Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

Spicy Seafood Soup Nutritions

• Calories: 318.4 calories

• Carbohydrate: 14.3 g

• Cholesterol: 224.6 mg

• Fat: 11.7 g

• Fiber: 4.8 g

• Protein: 39.9 g

• SaturatedFat: 2.6 g

• ServingSize:

• Sodium: 694.7 mg

• Sugar: 5.3 g

• TransFat:

• UnsaturatedFat:

Source: Spicy Seafood Soup