Sopa de Peixe — Angolan Fish Soup
The Quirky Foodster Team
Ingredients
- Firm white fish fillets (such as hake or grouper), cut into chunks — 600 g (1.3 lb)
- Vegetable oil — 1 tbsp
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Tomatoes, chopped — 2
- Potato, peeled and diced — 1
- Fish or vegetable stock — 1 L (4 cups)
- Piri-piri chilli, whole — 1
- Fresh parsley, chopped, to garnish
- Salt and pepper, — to taste
Method
- Heat the oil in a large pot over medium heat and sauté the onion and garlic until soft, about 4 minutes.
- Add the tomatoes and cook until they break down, about 6 minutes.
- Add the potato, stock and whole chilli. Bring to a boil, then reduce heat and simmer for 15 minutes until the potato is nearly tender.
- Gently add the fish chunks and simmer for a further 6-8 minutes until the fish is just cooked through and flakes easily.
- Season with salt and pepper, remove the chilli, and ladle into bowls.
- Garnish with fresh parsley before serving.
Introduction: With a long Atlantic coastline, Angola has a strong tradition of fish-based dishes.
Cultural Background: With a long Atlantic coastline, Angola has a strong tradition of fish-based dishes. This light, aromatic fish soup, brightened with tomato, onion and fresh herbs, is common in coastal towns and fishing communities as a nourishing daily meal.
Tips: Add the fish last and simmer gently — overcooking will make it fall apart and turn rubbery. Use a firm white fish that holds its shape well in soup. A splash of lemon juice at the end brightens the broth beautifully.
Variations: Add a handful of shrimp in the final few minutes for a seafood medley. Stir in coconut milk for a creamier, richer broth. Add sliced okra for extra texture and a nod to broader West-Central African cooking.
Vegetarian/Vegan: Not applicable in its traditional form, as the dish is built around fresh fish.
Storage: Refrigerate in an airtight container for up to 2 days; fish soups are best eaten fresh.
Reheating: Reheat gently over low heat just until warmed through, taking care not to boil, which can toughen the fish.
Nutrition: Per serving (approx.): 220 kcal, 26 g protein, 14 g carbohydrates, 6 g fat, 2 g fibre.
FAQs:
Q: What fish works best?
A: Firm white fish like hake, grouper or cod hold up well without falling apart.
Q: Can I make this soup ahead?
A: The base can be made ahead; add the fish only when reheating to serve.
Q: Is this soup spicy?
A: It has a gentle background heat from the whole chilli, which is removed before serving.
- Firm white fish fillets (such as hake or grouper), cut into chunks — 600 g (1.3 lb)
- Vegetable oil — 1 tbsp
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Tomatoes, chopped — 2
- Potato, peeled and diced — 1
- Fish or vegetable stock — 1 L (4 cups)
- Piri-piri chilli, whole — 1
- Fresh parsley, chopped, to garnish
- Salt and pepper, — to taste
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