Pepesoup is a warmly spiced broth enjoyed across parts of West and Central Africa, and this fish-forward version is bright, aromatic, and comforting.
The broth is built with tomato, onion, garlic, ginger, and chili before the fish and shrimp are added at the end for a clean, delicate texture.
Keep the broth at a gentle simmer after adding the seafood so the fish stays tender.
Serving Suggestions
Serve in deep bowls with rice, boiled plantain, or crusty cassava on the side.
Recipe Notes
Use a firm white fish that will not fall apart quickly. Refrigerate leftovers for up to two days and reheat gently.
Equatorial Guinean Fish Pepesoup
A bright, chili-scented fish and shrimp broth with tomato and ginger.
Ingredients
Equipment
Method
Make the broth:
- Heat the oil in a large pot. Add the onion, garlic, ginger, tomatoes, bell pepper, and chili. Cook for 8 minutes until softened.
- Blend the softened vegetables with 1 cup of the stock until mostly smooth. Return the mixture to the pot with the remaining stock and salt.
- Bring to a gentle simmer and cook uncovered for 15 minutes.
Finish the soup:
- Add the fish and shrimp to the simmering broth. Cook gently for 8 to 10 minutes, until the fish flakes and the shrimp are opaque.
- Stir in the cilantro and lime juice. Taste and adjust the salt, then serve hot.
Nutrition
Notes
- Adjust the chili to suit your table; the broth should be aromatic and warming rather than harsh.
- Metric amounts are provided for every measured ingredient.
