Pepper Soup

Season the fish chunks with salt, half the lime juice, and a little grated ginger. Let the fish marinate for fifteen minutes while you prepare the aromatic base. This brief cure firms the fish and removes any muddy or fishy flavour.

Place the diced onions, tomatoes, garlic, remaining ginger, and scotch bonnet peppers in a large pot with the water. Bring to a vigorous boil over high heat, then reduce to medium and simmer for fifteen minutes to build a flavourful broth.

Add the ground crayfish powder and cayenne pepper to the simmering broth. Stir well and cook for another five minutes. The broth should become fragrant and slightly cloudy from the spices, with a rich tomato-red colour throughout.

Carefully add the marinated fish chunks to the simmering broth, handling them gently to keep the pieces intact. Do not stir vigorously. Instead, shake the pot gently and spoon the hot broth over the fish to submerge the pieces evenly.

Simmer the soup gently over medium-low heat for ten to twelve minutes until the fish is completely opaque and flakes easily when pressed with a spoon. The broth should have reduced slightly and intensified in flavour during this time.

Squeeze the remaining lime juice into the soup and taste for seasoning, adding salt as needed. The finished pepesoup should be spicy, slightly sour from the lime, and deeply aromatic from the combination of ginger and scotch bonnet peppers.

Ladle the soup into deep bowls, carefully placing the fish chunks in the centre of each serving. Garnish with torn fresh basil and cilantro leaves. Serve steaming hot with boiled plantains, rice, or crusty bread on the side.