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Equatorial Guinean fish pepesoup with shrimp, tomato, onion, and chili.

Equatorial Guinean Fish Pepesoup

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A bright, chili-scented fish and shrimp broth with tomato and ginger.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Equatorial Guinean
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Broth
  • 1 tbsp neutral oil
  • 1 large yellow onion quartered
  • 3 cloves garlic
  • 1 tbsp grated fresh ginger
  • 2 large tomatoes quartered
  • 1 large red bell pepper seeded and chopped
  • 1 whole red chili seeded for less heat
  • 4 cups fish stock
  • 1 tsp fine sea salt
Seafood
  • 450 g firm white fish fillets cut into large pieces
  • 150 g peeled shrimp
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lime juice

Equipment

  • Large pot
  • Blender
  • Chef's knife
  • Ladle

Method
 

Make the broth:
  1. Heat the oil in a large pot. Add the onion, garlic, ginger, tomatoes, bell pepper, and chili. Cook for 8 minutes until softened.
  2. 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.
  3. Bring to a gentle simmer and cook uncovered for 15 minutes.
Finish the soup:
  1. 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.
  2. Stir in the cilantro and lime juice. Taste and adjust the salt, then serve hot.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 39gFat: 7gSaturated Fat: 1gCholesterol: 155mgSodium: 1120mgFiber: 4gSugar: 9g

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.