Yeti’s West African Seafood Pepper Soup

Seafood peppersoupSeafood PepperSoup

6 cups of Fish Stock

¾ lb Salmon (cut into 1 inch strips)

¾ lb Cleaned Mussels

½ cup chopped Carrots

½ cup chopped Celery

¼ cup Frozen chopped Spinach

2 Tsp. Shrimp Bouillon

2 Tsp. Afrofood Peppersoup Spice

Bring stock to boil over medium heat. Add carrots, celery, bouillon and Peppersoup spice and mix well. Cook for 15 minutes. Add mussels and salmon, cook for additional 10 minutes. Add spinach and simmer for 5 minutes. Serve hot with garlic bread.

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