Soups
Soupe de Poisson à la Béninoise (Beninese
Ingredients
- - 500 g (1 lb) firm white fish (such as tilapia or grouper), cleaned and cut into steaks
- - 1 litre (4 cups) water or fish stock
- - 2 tomatoes, chopped
- - 1 onion, chopped
- - 2 cloves garlic, minced
- - 1 thumb-sized piece ginger, grated
- - 1 scotch bonnet chilli, whole
- - 1 tbsp tomato paste
- - 2 tbsp vegetable oil
- - 1 tsp salt, or to taste
- - 1 bay leaf
Method
- Heat oil in a pot and sauté the onion, garlic and ginger until fragrant, about 3 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Add the chopped tomatoes and cook until they break down, about 8 minutes.
- Pour in the water or fish stock, add the bay leaf and whole chilli, and bring to a gentle boil.
- Season with salt, then carefully lower in the fish steaks.
- Simmer gently for 12-15 minutes until the fish is just cooked through and flakes easily; avoid vigorous boiling, which breaks the fish apart.
- Remove the whole chilli and bay leaf before serving hot.
Introduction: Along Benin's Atlantic coastline and around Lake Nokoué, fish soup is a daily staple, built quickly from the
morning's fresh catch and a handful of aromatics.
Cultural Background: Along Benin's Atlantic coastline and around Lake Nokoué, fish soup is a daily staple, built quickly from the
morning's fresh catch and a handful of aromatics. Fishing communities near Ganvié prepare it with whatever
fish is freshest, often serving it alongside boiled cassava.
Tips: Add the fish only once the broth is fully flavoured and simmering gently – a rolling boil will toughen and shred
delicate fish.
Variations: Add a handful of okra for a slightly thickened, silkier broth, popular in coastal households.
Vegetarian/Vegan: No authentic vegetarian version exists, as the dish is defined by its fresh fish.
Storage: Refrigerate for up to 2 days; fish soups do not freeze well as the texture suffers.
Reheating: Reheat very gently over low heat just until warmed through, to avoid overcooking the fish.
Nutrition: Approx. 240 kcal, 28g protein, 9g fat, 7g carbohydrates per serving.
FAQs:
Q: Can I use frozen fish?
A: Yes, thaw it fully and pat dry before adding to the broth to avoid excess water diluting the flavour.
Q: What's the best fish for this soup?
A: Firm, mild white fish like tilapia, grouper or snapper hold their shape best during simmering.