Add chili bell pepper (tatashe), scotch bonnet peppers, garlic cloves and 1/2 onion bulb to the blender. Blitz on medium speed until puréed

Cut fish into 6 pieces, soak in hot water for about 2 minutes to remove slime. Set aside

Heat up olive oil in a medium pot on medium heat. Cut remaining onion in strips and sauté in for about 30 seconds

Next add the blended purée, leave to cook for a further 2 minutes

Afterwards, add water and transfer cleaned fish pieces to the pot. Add ground pepper, pepper-soup spice, crayfish seasoning cube, ground crayfish and salt to taste. Stir to combine. Cover pot and leave to cook for 7-8 minutes

Finally, add chopped scent leaves and take off heat immediately