Soupe de poisson recipe

A Gabonese fish bouillon whose broth is made by the fish itself, with bitter white african eggplants, okra and whole chillies.

45 minuteseasy9 ingredients

Ingredients

• 2 whole white fish
• 2 african eggplants
• 150 g okra
• 2 tomatoes
• 1 onion
• 3 clove garlic
• 3 hot chili peppers
• 2 tbsp peanut oil
• 1 tsp salt

How to make Soupe de poisson

1. Scale, gut and cut 2 whole sea bream or capitaine into thick sections, then lay them flat in the bottom of a deep pot.
2. Cut 2 white african eggplants in half, 2 tomatoes in quarters and 1 onion into thick slices. Everything stays in large pieces; this is a bouillon, not a blended soup.
3. Add 150 g of whole okra and 3 crushed garlic cloves, and tuck in 3 chillies left whole so they perfume the broth without making it burn.
4. Pour 2 tablespoons of peanut oil over the fish and season with 1 teaspoon of salt. No olive oil and no fish stock: the broth comes from the fish and the vegetables.
5. Add one glass of water, about 200 ml, and nothing more; the eggplants and okra release the rest as they cook.
6. Cover and cook on low heat for 30 minutes without stirring. Shake the pot by its handles instead, so the fish stays in one piece.
7. Taste, adjust the salt, remove the chillies whole and serve with boiled plantain or cassava.

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