In the previous edition, we examined a breakfast recipe that uses some of the foods. Today, we’ll be describing a lunch recipe; the fisherman soup, which includes several sea foods which are fat burning.
A healthy lunch, packed with nutrition and energy for a bright and super active day. What is there not to like about it? Absolutely nothing! You just have to love this enriching soup.
What do you need to prepare fisherman soup?
You’d need the following ingredients:
500g Fresh fish
1kg Fresh Nigerian tiger prawns
250g Dried fish or smoked fish (or both)
250g Stockfish (optional)
1/2 cup Crayfish
Atarodo1/2 kg
A handful of fresh spinach or pumpkin leaves (ugwu)
A handful of fresh basil leaves
1 Medium onion
3 or 4 long Okra depending on how much you like okra.
1/2 cooking spoon of Palm oil
Salt to taste.
These can comfortably serve two-three people for lunch.
PREPARATION METHOD
Preparation time: 20 minutes
Cook time: 25 minutes
1. Chop the vegetables: chop okro into desired sizes, chop onions into large chunks, chop the peppers and fresh basil leaves. Also, wash and chop the fresh spinach or pumpkin leaves. Set all veggies aside.
2. Clean fresh fish, tiger prawns, dry fish and dried crayfish.
3. Boil dry fish for about 5 minutes to soften it. Then, in the pot, add fresh fish, tiger prawns, dried crayfish along with the chopped onions and peppers and set to cook for another 5 minutes.
4. Add in the Okro and using a folding movement of the spoon, mix these in gently with the rest of the ingredients.
4. Cook all ingredients for 5-7 minutes until the Okro is edible.
5. Pour in the palm oil and cook for another 5 minutes.
6. Add fresh basil leaves and spinach or pumpkin leaves to the soup and allow to cook for 5-7 minutes.
7. Remove pot from the heat and serve the soup while hot. Accompany with any swallow of choice.
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