Equatorial Guinea Pepesup

Name: Equatorial Guinea Pepesup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 firm white fish, cleaned and cut into steaks; 1 fine salt; 2 lime juice; 2 neutral cooking oil; 1 yellow onion, thinly sliced; 4 garlic, minced; 1 fresh ginger, grated; 3 ripe tomatoes, chopped; 1 Scotch bonnet chile; 6 water or unsalted fish stock; 1 ground black pepper; 1/2 ground cumin; 1 cilantro or parsley, chopped; 1 lime, cut into wedges

AuthorDan MurungaCategoryEquatorial Guinea, Fish & Sea Food, SoupDifficultyBeginner

Aromatic fish soup with tomato, chile, citrus, and herbs.

A bowl of Equatorial Guinea Pepesup (Fish Soup)

Yields6 ServingsUnitsDefault

Prep Time20 minsCook Time35 minsTotal Time55 mins

Use a firm fish that will hold its shape while simmering. Add the whole chile for gentler heat or pierce it for a hotter broth. Remove fish bones carefully before serving to children.

Ingredients

2 lbs firm white fish, cleaned and cut into steaks

1 tsp fine salt

2 tbsp lime juice

2 tbsp neutral cooking oil

1 yellow onion, thinly sliced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

3 ripe tomatoes, chopped

1 Scotch bonnet chile

6 cups water or unsalted fish stock

1 tsp ground black pepper

½ tsp ground cumin

1 cilantro or parsley, chopped

1 lime, cut into wedges

Directions

Season the fish pieces with salt and fresh lime juice, coating them evenly. Set aside for 10 minutes while you prepare the remaining ingredients.

Heat the oil in a wide pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.

Stir in the garlic and ginger and cook for 1 minute until fragrant, being careful not to let the garlic brown.

Add the tomatoes, Scotch bonnet, black pepper, and cumin. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften into a rich sauce.

Pour in the water or fish stock and stir to combine. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes to develop the flavors.

Carefully place the fish pieces into the broth in a single layer. Partially cover and simmer gently for 12–15 minutes, until the fish is tender and flakes easily.

Taste the broth and adjust with additional salt or lime juice as needed. If using a whole Scotch bonnet, remove it before serving for milder heat.

Sprinkle the soup with freshly chopped herbs and serve hot with boiled plantains, cassava, rice, or crusty bread.