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Soups

Bouillon de Poisson (Congolese Fish Broth)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
30 min
Cook

Ingredients

  • 500 g Whole river fish (such as tilapia), cleaned (1 medium fish)
  • 1.2 l Water (5 cups)
  • 100 g Onion, sliced (1 medium)
  • 200 g Tomatoes, chopped (2 medium)
  • 100 g Carrot, sliced (1 medium)
  • 2 Garlic cloves, minced (2 cloves)
  • 1 Bay leaf (1 leaf)
  • 10 g Fresh parsley, chopped (2 tbsp)
  • 6g Salt (1 tsp)

Method

  1. Cut the cleaned fish into large pieces, keeping the bones in for flavour.
  2. Bring the water to a boil in the large pot with the bay leaf and half the salt.
  3. Add the onion, garlic and carrot, and simmer for 10 minutes until the vegetables begin to soften.
  4. Add the tomatoes and simmer for a further 10 minutes.
  5. Gently lower the fish pieces into the broth and poach for 8-10 minutes until just cooked through.
  6. Season with the remaining salt, remove the bay leaf, and stir in the parsley just before serving.
  7. Ladle into bowls, making sure each portion gets some fish and vegetables.

Introduction: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together.

Cultural Background: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together. It’s often the first course of a riverside meal, warming and restorative after a day’s fishing.

Tips: Poach the fish gently at a bare simmer rather than a rolling boil — this keeps the flesh tender rather than breaking it apart.

Variations: A spoonful of tomato paste can deepen the colour and flavour of the broth if fresh tomatoes are out of season. Not applicable — this dish is fish-based by nature. Not applicable — this dish is fish-based by nature.

Storage: Refrigerate for up to 2 days; the delicate fish is best eaten fresh.

Reheating: Reheat gently over low heat just until warmed through, to avoid overcooking the fish.

Nutrition: Approx. 190 kcal, 24g protein, 8g carbohydrate, 6g fat per serving.

FAQs

Q: Can I use fish fillets instead of a whole fish?
A: Yes, though a whole fish (or bone-in pieces) gives a richer broth; fillets will need a shorter poaching time of about 5 minutes.

Q: What other fish work well?
A: Any firm white river or lake fish, such as catfish or perch, is a good substitute for tilapia.

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