A light but flavorful soup with chunks of fresh fish, tomatoes, onions, and herbs simmered in a clear, aromatic broth. This nourishing soup showcases the abundance of Congo River fish.
Ingredients
600g firm white fish fillets, cubed
3 tomatoes, diced
1 large onion, diced
3 cloves garlic, minced
2 tbsp palm oil
1 scotch bonnet pepper
6 cups water
Juice of 1 lime
1 tsp salt
Fresh cilantro
1 carrot, sliced
2 celery stalks, sliced
Instructions
1Heat palm oil in a large soup pot. Saute diced onion, carrot, and celery for five minutes until the vegetables begin to soften.
2Add garlic and cook one minute. Add diced tomatoes and whole scotch bonnet pepper. Cook for five minutes until tomatoes soften.
3Pour in six cups of water and bring to a boil. Reduce heat and simmer for ten minutes to develop the broth flavor.
4Add cubed fish to the simmering broth. Cook gently for eight to ten minutes until the fish is flaky and opaque throughout.
5Add lime juice, adjust salt, and remove the scotch bonnet pepper if you prefer less heat. The broth should be clear and light.
6Ladle into bowls and garnish generously with fresh cilantro. Serve with crusty bread or steamed rice.
Did You Know?
Congo River fishermen traditionally make this soup right on the riverbank using freshly caught fish, cooking over open fires in simple pots for the freshest possible flavor.