Quick and Easy Tilapia Peppersoup Recipe You’ll Love

If you’ve been following my food journey, you already know I have a soft spot for fish peppersoup. It’s my absolute favorite! ❤️

This recipe is similar to my Chicken Peppersoup, but with a twist; I made this one a complete meal by adding potatoes! Normally, I’d go for yam (it’s my number one choice 😋), but with the current yam prices where I live, potatoes have become a very welcome substitute.

This comforting Tilapia Peppersoup is light yet satisfying. Each serving packs 295 calories, 41g of protein, 29g of carbs, and only 3g of fat. It’s healthy, filling, and absolutely delicious.

Here’s a little trick I’ve learned over time: cooking the fish on low heat gives it that beautiful, flaky texture that just melts in your mouth. I like to layer the fish on top of the potatoes while simmering everything gently in broth (check out my chicken bone broth recipe here). This way, the flavors build up beautifully without breaking the fish apart.

Whether you’re recovering from a cold, craving a cozy meal, or just looking for something hearty and protein-packed, this Tilapia Peppersoup is everything you need in a bowl.

Tilapia Peppersoup with Potatoes

This hearty Tilapia Peppersoup with Potatoes is a wholesome, comforting Nigerian dish that’s light, flavorful, and high in protein. It combines tender tilapia pieces simmered in a spiced broth with soft potatoes for a one-pot meal that’s nutritious, satisfying, and perfect for cozy days.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: dinner, lunch, Main Course, Soup

Cuisine: Nigerian, West African

Calories: 295

Ingredients Method Notes

Ingredients

  

• 2 cups chicken bone broth
• 1 small onion chopped
• 2 habanero peppers chopped
• 1 tbsp Nigerian peppersoup spice
• 1 tbsp seasoning
• Salt to taste
• 3 g raw lemongrass
• 665 g potatoes sliced
• 1245 g tilapia cut into pieces
• 5 basil leaves chopped

Method

 

1. In a pot, combine chicken bone broth, chopped onions, habanero peppers, peppersoup spice, seasoning, salt, lemongrass, and sliced potatoes.
2. Place the tilapia pieces gently on top of the potatoes, cover the pot, and cook on low heat. Cooking on low ensures the fish remains tender and develops a delicate flaky texture.
3. Once the potatoes are soft and the fish is cooked through, stir in the chopped basil leaves.
4. Serve hot, optionally garnished with some freshly chopped spring onions for extra freshness and color.

Notes

• You can substitute the potatoes with yam if available.
• Always cook the fish on low heat to keep it from breaking apart.
• Garnish with spring onions for added flavor and presentation.