Soups
Soupe de Poisson (Burkinabe Fish Soup)
Ingredients
- - 500 g (1 lb) whole fish, cleaned and cut into pieces
- - 2 tbsp vegetable oil
- - 1 onion, chopped
- - 2 tomatoes, chopped
- - 2 cloves garlic, minced
- - 1 litre (4 cups) water or fish stock
- - 1 carrot, sliced
- - 1 potato, diced
- - 1 stock cube
- - 1/2 tsp salt, or to taste
- - 1 bay leaf
- - 1 small chilli, whole
Method
- Heat the oil in a large pot and cook the onion until translucent, about 4 minutes.
- Add the garlic and tomatoes and cook for 3 minutes until softened.
- Pour in the water or fish stock, then add the stock cube, bay leaf, salt, and whole chilli.
- Bring to a simmer, add the carrot and potato, and cook for 12 minutes.
- Gently add the fish pieces and simmer for a further 10-12 minutes, until the fish is cooked through and flakes easily.
- Remove the whole chilli and bay leaf before serving, and ladle hot into bowls.
Introduction: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, especially during the cooler harmattan season.
Cultural Background: Made using fish caught from the Nakambé and Mouhoun rivers or nearby reservoirs, this warming soup is a comforting dish in Burkinabe homes, especially during the cooler harmattan season. It reflects the resourcefulness of inland communities in making the most of the country's freshwater fish.
Tips: Add the fish only once the vegetables are nearly tender, as it needs far less cooking time and can fall apart if overcooked. Leaving the chilli whole allows the soup to take on gentle warmth without becoming too spicy.
Variations: Add a handful of okra for extra body and a slightly thicker broth. Stir in a spoonful of ground peanuts for a richer, nuttier soup. No authentic vegetarian version exists, as the dish is fish-based by definition.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, taking care not to break up the fish too much.
Nutrition: Approx. 220 kcal, 20 g protein, 14 g carbohydrate, 9 g fat per serving (based on 5 servings).
FAQs:
Q: Can frozen fish be used?
A: Yes, thaw fully and pat dry before adding to the soup.
Q: What sides go well with this soup?
A: A piece of crusty bread or a bowl of plain rice makes a filling accompaniment.