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Nigerian fisherman soup with fufu

Nigerian fisherman soup is a hearty broth of fish, shrimp, and mussels, spiced with chili and served with fufu dumplings for scooping. For 4 people, it takes 60 minutes and a medium skill level, at €5.20 per serving. The key is adding the seafood right at the end so it stays just cooked and sweet.

Tonight we're sailing to the Niger Delta with fisherman soup, a big pot of fish, shrimp, and mussels in a spicy broth, served with fufu for scooping.

Nigerian fisherman soup with fufu
Total time
1 h
Difficulty
Medium
Cost per person
€5.20
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Fisherman soup starts with a well reduced tomato and bell pepper base, perfumed with ginger and garlic, where the fish simmers gently before shrimp and mussels join at the very end. The result is a thick, lightly spicy broth with a clear seafood flavor in every spoonful. It's a generous dish meant for sharing, with everyone tearing off pieces of fufu to scoop up the broth.

This is a recipe for a Sunday or any evening when you have time to handle each piece of seafood without rushing, since success really comes down to timing at the end. With Mon Chou, you know exactly when to add each ingredient so nothing turns rubbery. It's not a dish for kids who shy away from spice, but a real treat for anyone who loves fish and bold flavors.

The ingredients

4 people

Fish counter

  • White fish, cut into chunks (cod or pollock) 500 g
  • Raw peeled shrimp 300 g
  • Bouchot mussels 800 g

Fruits and vegetables

  • Tomatoes 4
  • Red bell peppers 2
  • Onions 2
  • Fresh chili pepper 1
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Flat leaf parsley 6 sprigs

Pantry

  • Fufu flour (yam or cassava) 300 g
  • Vegetable oiloften in the pantry 3 tbsp
  • Fish bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Shellfish, Mollusks

The step by step recipe

  1. Blend the tomatoes, bell peppers, one onion, the chili, garlic, and ginger into a thick sauce.

    Keep the chili whole if you want less heat.

  2. Sauté the other sliced onion in the oil, pour in the blended sauce, and let it reduce over medium heat until the oil rises to the surface. 20 min

    The sauce is ready when it no longer smells of raw tomato.

  3. Add 750 ml of water, the crumbled bouillon cube, salt, and pepper, then the fish chunks, and let it simmer gently. 10 min

    At a gentle simmer, the fish stays in large pieces.

  4. Add the shrimp and cleaned mussels, cover, and let them open. 5 min

    Discard any mussels that stay closed after cooking.

  5. Mix the fufu flour with cold water, thicken it in a saucepan while stirring vigorously, then shape into balls and serve with the soup and parsley. 15 min

    If you don't have fufu flour, use instant mashed potato flakes mixed with a little fine semolina, it mimics the texture.

Our tips to get it right

  • Pick mussels that feel fresh and rinse them right before adding them, since they shouldn't sit around once they've opened.
  • If you don't have fresh chili on hand, a pinch of chili powder in the blended sauce works too, adjust to your taste.
  • Shape the fufu balls with wet hands, the dough sticks much less and holds a cleaner shape that way.

The variations

  • Swap the cod for mackerel or mullet, two fish that hold up well simmering in a spicy broth.
  • For a version without fish or shellfish, replace them with sweet potato chunks and cooked kidney beans in the same spiced broth.
  • For a quicker meal, swap homemade fufu for instant cassava fufu flour, which hydrates in just a few minutes.

What to serve it with

  • Fresh fufu, made just before serving
  • Lime wedges on the side
  • Cold sparkling water

Storage

The soup keeps for 2 days in the fridge in a sealed container, without the fufu, which is best made fresh. Reheat it gently on the stove so the seafood doesn't overcook. It's best not to freeze it, since mussels and shrimp lose their texture.

Questions about this dish

Can you make the tomato sauce ahead of time?

Yes, the reduced tomato sauce can be made a day ahead and kept in the fridge. Just reheat it before adding the broth and fish.

How do you know if mussels are good before cooking?

Mussels should be closed, or close when you tap them. Discard any that stay open before cooking and any that stay closed after.

Can you substitute the fufu flour?

Yes, if you don't have fufu flour, instant mashed potato flakes mixed with a bit of fine semolina gives a similar texture. It's not identical but works well in a pinch.

What fish works if you don't have cod?

Pollock, hake, or mackerel all work well in this soup. The main thing is choosing a fish that holds together in large chunks while cooking.

How long does it take to make a Nigerian fisherman soup with fufu?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Nigerian fisherman soup with fufu?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Nigerian fisherman soup with fufu cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, mollusks. Always check the labels of the products you buy.

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