Soupe de Poisson du Fleuve
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into chunks — 500 g (1 lb 2 oz)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, sliced — 1
- Potato, cubed — 1
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 960 ml (32 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and sauté the onion and garlic until soft.
- Add the chopped tomatoes and cook for 5 minutes until they break down.
- Add the water, bouillon cube, carrot and potato, then bring to a boil.
- Simmer for 15 minutes until the vegetables are just tender.
- Add the fish chunks and simmer gently for a further 10 minutes until cooked through.
- Season with salt and pepper and serve hot.
Introduction: A warming, lightly spiced soup made from Niger River fish, tomato and vegetables, a comforting bowl found throughout riverside communities.
Cultural Background: The Niger River has long supplied the country with freshwater fish, and this simple soup reflects that riverine tradition, often made with catfish or Nile perch and enjoyed as a light meal or the start of a larger spread.
Tips: Add the fish only once the vegetables are nearly tender, to avoid overcooking it. Use a firm fish that holds together well during simmering.
Variations: Add a handful of chopped okra for extra texture. Stir in a spoonful of ground chilli for a spicier broth.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs:
Q: What fish works best?
A: Catfish, Nile perch or any firm white freshwater fish are traditional choices.
Q: Can I use fish stock instead of a bouillon cube?
A: Yes, a homemade fish stock will deepen the flavour further.
- Firm white fish, cut into chunks — 500 g (1 lb 2 oz)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, sliced — 1
- Potato, cubed — 1
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 960 ml (32 fl oz)
- Salt and pepper — to taste
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