FISH PEPPER SOUP

Fish Pepper Soup image

Provided by Yewande Komolafe

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 24

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2 whole fish (1 1/2 to 2 pounds each), such as black bass, red snapper, croaker or mackerel, filleted off the bone, with spine and head reserved for stock
2 large red onions (about 1 1/2 pounds), peeled and quartered
1 (2-inch) piece fresh ginger, peeled
2 lemongrass stalks, cut into 4-inch pieces and pounded with the back of a knife
1 garlic bulb, halved crosswise
1 fresh bay leaf
6 small dried hot chiles, such as bird's-eye or cayenne
2 dried smoked chiles, such as chipotle
6 selim seed pods or black cardamom pods, crushed lightly with the back of a knife
1 red habanero chile, stemmed and halved
1 small bunch fresh thyme
1 small bunch fresh parsley
1 small bunch fresh cilantro
Kosher salt
2 tablespoons grains of paradise (alligator pepper)
1 tablespoon uziza seeds
4 calabash nutmeg seeds, toasted, cracked open with the back of a knife, shells discarded, and small interior seeds reserved
1 gbafilo seed, shelled, interior seed cracked into smaller pieces
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Kosher salt
1/4 cup whole fresh mint leaves
1/4 cup scent leaf (or African or Thai basil)
1/4 cup fresh cilantro leaves

Steps:

Place the fish carcasses in a stock pot and cover with about 4 quarts of water. Add the onions, ginger, lemongrass, garlic, bay leaf, dried and smoked chiles, and selim seed pods. Bring up to a boil, then reduce the heat to low. Simmer until the fish bones have broken down and the vegetables are softened, at least 1 hour. Add the habanero, thyme, parsley and cilantro during the last 10 minutes of cooking. (You can make the fish stock 1 day ahead and store it in the refrigerator.)
While the stock is simmering, prepare the pepper soup spices: Heat a small skillet over medium, and add the grains and seeds. Toast, moving frequently, until the seeds begin to crackle and become fragrant, 4 to 5 minutes. Remove from heat and let cool. Transfer the mixture to a spice grinder and pulse to a smooth powder. (Store away from heat or direct sunlight in an airtight jar until ready to use.)
Cut the fish fillets into 2-inch cubes and season with salt. Strain out all the solids from the stock and return the stock to the pot. Add 2 tablespoons pepper soup spice and reserve any extra for the garnish. Season with salt and bring up to a boil over high. Reduce the heat to low and bring the broth to a simmer.
Gently add the fish cubes and simmer on low until just cooked through, about 4 minutes.
Divide the soup among bowls. Top with fresh mint, scent leaf, cilantro and a sprinkle of pepper soup spice.