Sopa de Pescado
Sopa de Pescado (SOH-pah deh pehs-KAH-doh)
Equatorial Guinean Fish Soup
A fragrant tomato-based fish soup enriched with palm oil, fresh herbs, and root vegetables. The coastal catch simmers gently until the broth becomes a rich, warming elixir of the sea.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Season the fish pieces generously with salt, black pepper, and smoked paprika. Set aside to marinate while preparing the vegetables and aromatic base.
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2
Heat palm oil in a large stockpot over medium heat. Saute the onions until golden, about eight minutes. Add garlic and cook one minute more until fragrant.
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3
Add the chopped tomatoes and cook down for ten minutes, stirring occasionally, until they break down into a thick, rich sauce that clings to the spoon.
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4
Pour in the fish stock, add the bay leaf and whole scotch bonnet pepper. Bring to a boil, then add the cassava cubes. Simmer for fifteen minutes until the cassava begins to soften.
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5
Add the plantain slices and continue simmering for another ten minutes. The starch from the cassava and plantains will naturally thicken the broth.
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6
Gently place the seasoned fish pieces into the simmering soup. Cook for twelve minutes without stirring vigorously to keep the fish intact. The fish is done when it flakes easily.
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7
Remove the bay leaf and scotch bonnet. Ladle into deep bowls, garnish with fresh parsley, and serve hot with crusty bread.
Did You Know?
Equatorial Guinea is the only Spanish-speaking country in sub-Saharan Africa, and its fish soup blends Spanish culinary technique with Central African ingredients like palm oil and cassava.
Chef's Notes
Equipment Tips
- large stockpot
- ladle
- sharp knife
- cutting board
The Story Behind Sopa de Pescado
Sopa de Pescado represents the unique cultural fusion that defines Equatorial Guinean cuisine. During nearly two centuries of Spanish colonial rule, European soup-making traditions merged with indigenous Central African cooking methods and ingredients. The result is a dish that uses Spanish techniques like building a sofrito base but features distinctly African ingredients such as palm oil, cassava, and plantains. Along the coast of Bioko Island and in the port city of Bata, each family maintains their own version of this soup, with the freshest catch of the day determining its character.
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