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Ingredients

1 pound catfish fillets 1 pound uncooked medium shrimp, peeled and deveined 2 tablespoons garlic powder 2 tablespoons paprika 1 tablespoon Cajun seasoning 1 tablespoon curry powder 1 teaspoon olive oil 1 cup fresh corn kernels 1 head bok choy, leaves and stalks separated ½ cup chopped onion ½ cup chopped green bell pepper 1 serrano pepper, chopped 2 tablespoons minced garlic 1 cup chopped tomatoes 4 cups water 2 tablespoons chopped fresh cilantro

Nutrition Info

318.4 calories carbohydrate: 14.3 g cholesterol: 224.6 mg fat: 11.7 g fiber: 4.8 g protein: 39.9 g saturatedFat: 2.6 g servingSize: - sodium: 694.7 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Season catfish and shrimp with garlic powder, paprika, Cajun seasoning, and curry powder, set aside in a bowl.
Heat a 6-quart pot over medium heat for 2 minutes, add olive oil. Add corn, bok choy, onion, bell pepper, serrano pepper, and garlic. Stir-fry until onion becomes tender, about 5 minutes. Add tomatoes and cook for 5 minutes. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.
Add catfish and shrimp to the soup. Cover and cook until flesh is opaque, 6 to 7 minutes more. Garnish soup with cilantro.

4 bowls

I fell in love with Nigerian fish pepper soup and made my own variety of fish soup using everyday foods from the local grocer.