Soup
Liberian fish pepper soup
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
4 servings
- White fish fillet — to buy600 g
- Chili pepper — to buy2
- Ginger — to buy30 g
- Garlic — to buy3 cloves
- Onion — to buy1
- Lemon — to buy1
- Bouillon cube — to buy2
- Thyme — to buy1 tsp
- Water — to buy1 L
Preparation
Cut the white fish into large pieces, rub with the juice of half a lemon and a pinch of salt, let rest 10 minutes: this removes any fishy smell and firms up the flesh.
Pound or roughly blend the chili, ginger and garlic with a little water into a fragrant paste.
Bring 1 litre of water to the boil with the sliced onion, the chili-ginger-garlic paste, the crumbled stock cubes and the thyme.
Simmer for 10 minutes over medium heat so the flavours infuse the broth well.
Gently lower the fish pieces into the simmering broth and poach 8-10 minutes without stirring hard so they do not break apart.
Taste, adjust salt and chili, squeeze the rest of the lemon just before serving hot in deep bowls.