Entree: Equatorial Guinea – National Cuisine – Sopa de Pescado (Hearty coastal fish soup with tomatoes, starchy roots, peppers, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 1 red bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 1 small hot pepper (scotch bonnet or habanero), seeded and finely chopped, approx. 0.2 oz (6 g) — adjust to taste
- 2 large ripe tomatoes, chopped, approx. 10 oz (280 g)
- 2 tbsp (30 ml) tomato paste
- 4 firm white fish fillets, approx. 6 oz (170 g) each (tilapia, grouper, or similar)
- 1 lb (454 g) cassava (yuca), peeled and cut into 1-inch pieces
- 2 medium green plantains, peeled and sliced, approx. 1 lb (454 g) total
- 4 cups (960 ml) fish stock or water (use stock for best flavor)
- 1/2 cup (120 ml) coconut milk
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 1/2 cup (15 g) fresh cilantro (coriander) leaves, chopped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 green onions, thinly sliced, for garnish

Instructions

1. Heat the palm oil in a large heavy pot over medium heat until shimmering. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic, chopped red pepper and hot pepper and cook 2–3 minutes until fragrant. Add the chopped tomatoes and tomato paste and cook, stirring, until the tomatoes break down, about 5 minutes.
3. Add the smoked paprika, black pepper and half the salt, then pour in the fish stock and coconut milk. Bring to a gentle simmer.
4. Add the cassava pieces and plantain slices, reduce heat to medium-low, and simmer uncovered until the cassava is tender, about 20–25 minutes.
5. While the vegetables cook, pat the fish fillets dry and cut into large chunks if desired. Season lightly with remaining salt.
6. Gently add the fish pieces to the simmering soup and poach until the fish is cooked through and flakes easily, about 6–8 minutes depending on thickness.
7. Stir in the chopped cilantro and lime juice, taste and adjust seasoning with more salt or lime as needed.
8. Serve hot, garnished with sliced green onions and additional cilantro. Offer extra lime wedges at the table.