Soups
Soupe de Poisson Comorienne
Ingredients
- - firm white fish fillets, cut into chunks: 500 g (1.1 lb)
- - onion, chopped: 1 medium (1 medium)
- - garlic, minced: 3 cloves (3 cloves)
- - tomatoes, chopped: 3 medium (3 medium)
- - fresh ginger, grated: 1 tsp (1 tsp)
- - chilli, whole: 1 (1)
- - fish or vegetable stock: 1 litre (4 1/4 cups)
- - vegetable oil: 2 tbsp (2 tbsp)
- - salt: 1 tsp (1 tsp)
- - lime, juiced: 1 (1)
- - fresh coriander, chopped, to serve: 2 tbsp (2 tbsp)
Method
- Heat the oil in a large pot and soften the onion and garlic for 4-5 minutes.
- Add the tomatoes and ginger, and cook for 6-8 minutes until the tomatoes break down.
- Pour in the stock and whole chilli, bring to a simmer, and cook for 10 minutes.
- Add the fish chunks and salt, and simmer gently for 8-10 minutes until the fish is just cooked through.
- Remove the whole chilli, stir in the lime juice, and taste for seasoning.
- Ladle into bowls and scatter with fresh coriander before serving.
Introduction: A light, fragrant fish soup built on the daily catch, flavoured with tomato, garlic and a touch of chilli.
Cultural Background: A light, fragrant fish soup built on the daily catch, flavoured with tomato, garlic and a touch of chilli. It's a simple, everyday dish that reflects the islands' total dependence on the surrounding ocean.
Tips: Add the fish last and simmer gently — boiling hard will make it tough and break it apart. Leaving the chilli whole gives background warmth without overwhelming heat; remove it before serving.
Variations: Add a splash of coconut milk at the end for a richer, creamier soup. A handful of cassava chunks can be simmered in with the stock for a heartier meal. For a vegetarian version, replace the fish with 300g (2 cups) cubed pumpkin and use vegetable stock.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat; avoid boiling to keep the fish tender. Nutrition (per serving, approximate) Calories: 210 kcal | Protein: 26 g | Carbohydrates: 8 g | Fat: 8 g
FAQs
Q: What fish works best?
A: Any firm white fish such as snapper, grouper or tilapia holds together well in this soup.
Q: Can I make this ahead?
A: The base can be made a day ahead; add the fish only when reheating to serve.