A luxurious broth filled with jumbo prawns and white fish, excluding all raw preparations.
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In a large pot, combine the water, chopped onions, ginger paste, and garlic paste, then bring to a rolling boil over medium-high heat.
Stir in the pepper soup spice blend, blended scotch bonnet peppers, and bouillon cubes, allowing the flavors to infuse for 10 minutes.
Add the crayfish powder to the broth and reduce the heat to medium, letting the liquid simmer until it becomes aromatic.
Carefully place the cubed white fish fillets into the simmering broth, ensuring they are fully submerged.
Add the jumbo prawns to the pot and cook for approximately 4 to 5 minutes until the prawns turn pink and the fish is opaque and firm.
Stir in the dried scent leaves or basil and taste the broth, adding a pinch of salt if necessary.
Reduce heat to low and let the soup sit for 2 minutes to allow the seafood oils to enrich the broth.
Serve hot in deep bowls, ensuring each serving has a generous portion of both prawns and fish.
