Recipe: Yummy Fisherman soup

Fisherman soup. Buy Groceries at Amazon & Save. (Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and. Chef Levente Koppány is the S.

Fisherman soup Add chicken stock, tomatoes, potatoes, paprika, sea salt and bay leaves. 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. You can have Fisherman soup using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Fisherman soup

  1. Prepare of Ngolo.
  2. It’s of Fresh fish.
  3. You need of Crabs.
  4. Prepare of Perewinkles.
  5. You need of Shrimps.
  6. It’s of Big dried prawns.
  7. Prepare of Cocoyam powder.
  8. You need of Utazi seeds.
  9. You need leaves of Utazi.
  10. Prepare of Palm oil.
  11. Prepare of Salt.
  12. You need of Seasoning.
  13. Prepare of Fresh scoth bonnet pepper.

Technically, Fisherman's soup is just a fish broth made with Palm oil. 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. 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.

Fisherman soup instructions

  1. Add water in a pot and boil the crabs with little salt half way..
  2. Add the ngolo and continue cooking.
  3. Then add the fish and big dried prawns and some seasoning to taste.
  4. When the fish is half way cooked, remove from the stock and set aside to prevent it from scattering.
  5. Then add little more water and add perewinkles and grinded pepper and some palm oil and cover to cook.
  6. When the oil is cooked and well incorporated, add the cocoyam flour mixed in little water and stir in until slightly thickened.
  7. Then put back the precooked fish, shrimps, uziza leaves and cover to cook.
  8. Let it cook for 5-6 minutes more and turn off heat.

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. 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.

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