Soups
Soupe de Poisson Fumé (Smoked Fish Soup)
Ingredients
- - 300 g (10 oz) smoked fish, flaked and bones removed
- - 1 litre (4 cups) fish or vegetable stock
- - 1 onion, chopped
- - 2 tomatoes, chopped
- - 1 carrot, sliced
- - 1 Scotch bonnet chilli, whole
- - 2 tbsp palm oil
- - 1 tsp salt, or to taste
- - 2 spring onions, chopped, for garnish
Method
- Heat the palm oil in a large pot and sauté the onion until translucent.
- Add the tomatoes and cook for 3-4 minutes until softened.
- Pour in the stock, add the carrot and whole chilli, and bring to a boil.
- Reduce heat and simmer for 15 minutes until the carrot is tender.
- Add the flaked smoked fish and salt, and simmer for a further 10 minutes.
- Remove the whole chilli, ladle into bowls, and garnish with spring onions before serving.
Introduction: Smoked fish soup draws on the fishing traditions of communities along the Ubangi River, where fish is smoked over open fires for preservation and flavour, then simmered into a warming soup with vegetables and chilli.
Cultural Background: Smoked fish soup draws on the fishing traditions of communities along the Ubangi River, where fish is smoked over open fires for preservation and flavour, then simmered into a warming soup with vegetables and chilli.
Tips: Check smoked fish carefully for small bones before flaking it into the soup.
Variations: Add a handful of chopped okra in the last 5 minutes of cooking for a thicker, heartier soup. Not easily veganised due to the central smoked fish component.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat until piping hot.
Nutrition: Per serving (approx.): 220 kcal, 24g protein, 8g carbohydrate, 11g fat, 2g fibre.
FAQs:
Q: Can I use fresh fish instead?
A: Fresh fish can be used, but the soup will lack the distinctive smoky depth that defines this dish; consider adding a few drops of liquid smoke as a substitute.
Q: How spicy is this soup?
A: Left whole and removed before serving, the chilli lends warmth without overwhelming heat.