1-First Step: Clean and Prep the Fish Start with the 2 whole catfish cut into steaks and washed. If the fish still feels slippery, rinse it well and pat it dry. A clean fish gives you a cleaner broth and helps the seasoning stick better. You can also lightly salt the fish for a few minutes, then rinse again if needed. This is a good time to chop your herbs, peel the ginger, and deseed the bell pepper.

2-Second Step: Blend the Spice Base Put the bell pepper, onion, habanero peppers, garlic, and ginger into a blender. Add a small splash of water if needed so it blends smoothly. You want a thick pepper base, not a watery one. This blend brings heat, fragrance, and a lot of the soup’s body. If you prefer a more rustic texture, you can chop everything finely instead of blending it smooth.

3-Third Step: Season the Catfish Place the fish in a clean pot or bowl and pour in the blended pepper mix. Add 1 tablespoon pepper soup spice, 2 teaspoons seasoning powder, 1 teaspoon crayfish or another seasoning, and the 10 to 15 akpi ground or blended. Stir gently so the fish pieces stay whole. Let it sit for about 10 to 15 minutes so the fish takes on the spice flavor.

4-Fourth Step: Add Water and Start Cooking Pour in 4 cups water and place the pot on medium heat. Bring it to a gentle boil. Once the soup starts bubbling, lower the heat a bit so the fish cooks slowly. This helps the catfish stay tender and keeps the broth clear and flavorful. Do not stir aggressively. A light shake of the pot is better if you need to move the ingredients around.

5-Fifth Step: Simmer Until the Fish Is Tender Let the soup simmer for about 15 to 20 minutes. As it cooks, the pepper, onion, ginger, and spices will mix into a rich broth. Taste the soup and adjust the seasoning only if needed. If you want more heat, you can add a little extra habanero at this stage. If you are cooking for children or sensitive eaters, this is also where you can keep the spice level milder by adding a bit more water or using fewer peppers.

6-Final Step: Add Herbs and Serve When the fish is cooked through and the broth smells amazing, stir in the chopped scent leaves or basil. Let it cook for 1 to 2 more minutes, then turn off the heat. Serve your Catfish Pepper Soup hot and fresh. The scent leaves go in at the end so they stay bright and fragrant. This recipe is best enjoyed right away while the broth is still steaming.