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Soupe de Poisson Fumé

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10 min
Prep
30 min
Cook

Ingredients

  • 300 g (10 oz) smoked fish (mackerel or similar), flaked and deboned
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 bird's eye chile, whole
  • 900 ml (3 3/4 cups) water
  • 1 tbsp (15 ml) vegetable oil
  • 1 bay leaf
  • Salt and pepper, to taste

Method

  1. Heat the oil in a large pot and sauté the onion and garlic until softened, about 4 minutes.
  2. Add the tomatoes and cook for 5 minutes until they break down.
  3. Pour in the water, add the carrot, bay leaf, and whole chile, and bring to a boil.
  4. Reduce heat and simmer for 15 minutes until the carrot is tender.
  5. Add the flaked smoked fish and simmer for a further 8-10 minutes to let the smoky flavour infuse the broth.
  6. Remove the bay leaf and chile, season with salt and pepper, and serve hot.

Introduction: Smoking fish over hardwood fires is a longstanding preservation method along Gabon's rivers and Atlantic coast, and this clear, aromatic soup makes full use of that smoky depth, traditionally simmered slowly with vegetables and chile as a comforting family meal.

Cultural Background: Smoking fish over hardwood fires is a longstanding preservation method along Gabon's rivers and Atlantic coast, and this clear, aromatic soup makes full use of that smoky depth, traditionally simmered slowly with vegetables and chile as a comforting family meal.

Tips: Taste before adding salt, as smoked fish is often already quite salty.

Variations: Add a handful of chopped spinach or okra in the last 5 minutes of cooking for a more substantial version. Substitute smoked fish with smoked tofu or smoked mushrooms and use vegetable stock for a plant-based version with similar depth.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently over low heat on the stovetop until piping hot throughout.

Nutrition: Approx. 210 kcal, 22 g protein, 8 g fat, 12 g carbohydrates per serving.

FAQs:

Q: What kind of smoked fish works best?

A: Mackerel, tilapia, or catfish are all commonly smoked in Gabon and work well in this soup.

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