The technique for making fish peppersoup is slightly different from meat-based soups in that the stock is cooked before adding the fish as it cooks so quickly. Catfish is traditionally used, but any fish may be used - cod was used in this recipe. I limit the number of spices and herbs that I use so that the delicate flavour of the fish is not overwhelmed. Fresh lemon grass goes wonderfully well with the fish but omit it if you are unable to find it. Use common mint rather than scent leaf for a slightly different flavour. Strain the stock before adding the fish if you would like a clear soup.