Soups
Soupe de Poisson du Lac Tchad
Ingredients
- - 500g (1 lb) firm white fish fillets (tilapia or Nile perch), cut into chunks
- - 1 onion, chopped
- - 2 tomatoes, chopped
- - 1 tbsp tomato paste
- - 2 tbsp vegetable oil
- - 1 litre (4 cups) water or fish stock
- - 1 clove garlic, minced
- - 1 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 1 handful fresh coriander or parsley, chopped
Method
- Heat the oil in a soup pot and sauté the onion and garlic until softened, about 4 minutes.
- Stir in the tomatoes and tomato paste and cook for 3-4 minutes until they break down slightly.
- Pour in the water or stock and bring to a gentle boil.
- Season with salt and pepper, then reduce heat to a simmer.
- Carefully add the fish chunks and simmer gently for 8-10 minutes, until just cooked through and flaking easily.
- Stir through the fresh coriander or parsley just before serving.
- Ladle into bowls and serve hot, with boule or bread on the side if desired.
Introduction: Lake Chad has sustained fishing communities for generations, and this light, tomato-based fish soup is a staple among households near the lake's shores.
Cultural Background: Lake Chad has sustained fishing communities for generations, and this light, tomato-based fish soup is a staple among households near the lake's shores. It is typically made with fresh Nile perch or tilapia and flavoured simply, allowing the freshness of the fish to shine.
Tips: Simmer the fish gently rather than boiling hard, as this keeps the flesh tender and prevents it from breaking apart too much.
Variations: A pinch of dried chilli or a whole scotch bonnet (removed before serving) can be added for heat. Dried, smoked fish can be used alongside fresh fish for deeper flavour. No authentic vegetarian version exists for this dish; not converted.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently over low heat on the stovetop, taking care not to boil vigorously, which can toughen the fish.
Nutrition: Approx. 210 kcal, 26g protein, 6g carbohydrate, 9g fat per serving (based on 4 servings).
FAQs
Q: What fish works best if Nile perch isn't available?
A: Any firm, mild white fish such as tilapia, cod or snapper works well as a substitute.
Q: Can I make this soup ahead of time?
A: The tomato base can be made ahead, but it's best to add the fish just before serving to keep it tender.