Entree: Equatorial Guinea – Northern Culinary Region – Sopa de Pescado (Hearty coastal fish soup with tomatoes, plantain, and local spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) palm oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (use one half for milder heat)
- 2 large tomatoes, chopped (about 10 oz (300 g))
- 2 tbsp (30 g) tomato paste
- 4 firm white fish fillets, approx. 5 oz (140 g) each
- 4 cups (960 ml) fish stock or water
- 1 green plantain, peeled and cut into 1/2-inch (1.27 cm) slices (about 8 oz (225 g))
- 8 oz (225 g) cassava (yuca), peeled and cut into 1-inch (2.54 cm) pieces
- 1 medium bell pepper, chopped
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Salt to taste
- Freshly ground black pepper to taste

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) palm oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (use one half for milder heat)
- 2 large tomatoes, chopped (about 10 oz (300 g))
- 2 tbsp (30 g) tomato paste
- 4 firm white fish fillets, approx. 5 oz (140 g) each
- 4 cups (960 ml) fish stock or water
- 1 green plantain, peeled and cut into 1/2-inch slices (about 8 oz (225 g))
- 8 oz (225 g) cassava (yuca), peeled and cut into 1-inch pieces
- 1 medium bell pepper, chopped
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil and palm oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and chopped Scotch bonnet and cook 1 minute until fragrant.
3. Add the chopped tomatoes and tomato paste; cook, stirring, until the tomatoes break down and the mixture darkens slightly, about 6–8 minutes.
4. Pour in the fish stock or water and bring to a simmer. Add the plantain slices, cassava pieces, bell pepper, smoked paprika, and bay leaf. Simmer gently until the cassava and plantain are just tender, about 15–20 minutes.
5. Season the fish fillets lightly with salt and pepper and slide them into the simmering soup. Poach the fish until cooked through and opaque, about 6–8 minutes depending on thickness.
6. Stir in the lime juice and chopped cilantro or parsley. Taste and adjust salt and pepper.
7. Remove the bay leaf. Serve the sopa hot with crusty bread or a side of maize porridge (sima) if desired.