A light yet flavor-packed soup of fresh fish, tomatoes, onions, and cilantro, sharpened with lemon and a touch of palm oil. The everyday soup of Angola's coast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: soup bowl
Garnishes: chopped cilantro, lemon wedge
Accompaniments: crusty bread, white rice
Instructions
-
1
Heat palm oil in a pot. Saute onions and garlic until translucent.
-
2
Add tomatoes and cook 5 minutes until saucy.
-
3
Pour in fish stock. Bring to a simmer.
-
4
Add fish chunks and optional hot pepper. Cook gently 10 minutes.
-
5
Stir in lemon juice and fresh cilantro. Season with salt and pepper.
-
6
Serve hot in bowls with crusty bread on the side.
Did You Know?
Angolan fishermen's wives traditionally make sopa de peixe from the parts of the catch too small to sell at market.
Chef's Notes
Equipment Tips
- pot
- ladle
- cutting board
Garnishing
chopped cilantro, lemon wedge
Accompaniments
crusty bread, white rice
The Story Behind Sopa de Peixe
Sopa de peixe is the everyday soup of Angola's extensive coastline, a simple preparation that highlights the freshness of the catch. Unlike the heavier caldeirada, this soup is brothy and light, often served as a first course or a restorative meal. The addition of palm oil gives it a distinctly Angolan character that separates it from Portuguese fish soups.
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