Entree: Equatorial Guinea – Central Culinary Region – Sopa de Pescado (Fish soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 36 min

Total 51 min

Ingredients

- 1 lb (454 g) firm white fish fillets (tilapia or local firm fish), cut into 1–2 in (2.5–5 cm) pieces
- 1 smoked mackerel, approx. 6 oz (170 g), bones removed and flaked
- 3 tbsp (45 ml) palm oil
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, chopped (about 1.5 cups / 240 ml)
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced (about 1 cup / 240 ml)
- 4 medium tomatoes, chopped, or 2 cups (480 ml) canned diced tomatoes
- 1 Scotch bonnet or habanero pepper, whole (pierced) or chopped for more heat
- 4 cups (960 ml) fish stock or water
- 2 cups (480 ml) water (additional, to adjust consistency)
- 1 cup (150 g) cassava (yuca), peeled and cut into 1/2 in (1 cm) pieces
- 1 medium potato, peeled and cubed (about 8 oz / 225 g)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground bouillon or 1 cube (adjust to taste)
- Salt to taste
- 2 tbsp (30 ml) lime or lemon juice
- 1/4 cup (15 g) fresh cilantro or parsley, chopped

Instructions

1. Rinse the fresh fish pieces and pat dry. Lightly season with a pinch of salt and set aside.
2. Heat palm oil and vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes, then add garlic and cook 1 minute more.
3. Stir in the diced bell pepper, chopped tomatoes (or canned tomatoes), and Scotch bonnet. Cook until the tomatoes begin to break down and the mixture is fragrant, about 6–8 minutes.
4. Add the flaked smoked mackerel, smoked paprika, and ground bouillon; stir to combine, then pour in the fish stock and 2 cups (480 ml) additional water. Bring to a simmer.
5. Add the cassava and potato pieces, reduce heat to maintain a gentle simmer, and cook until the root vegetables are tender, about 20–25 minutes.
6. Gently add the fresh fish pieces to the simmering soup and cook until opaque and cooked through, about 6–8 minutes depending on thickness.
7. Remove the whole Scotch bonnet if left whole, taste and adjust salt or bouillon. Stir in lime juice and chopped cilantro or parsley just before serving.
8. Serve hot as a main course with boiled plantain, rice, or crusty bread typical of the region.