PepesupFish Pepper Soup

Name: Pepesup (Fish Pepper Soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Equatorial Guinea
Ingredients: 600 g Tilapia (cut into serving pieces); 250 g Tomato (finely chopped); 180 g Onion (finely chopped); 15 g Garlic (crushed); 35 ml Palm Oil; 10 g Hot Chili (finely chopped); 1200 ml Water; 10 g Salt; 2 g Black Pepper; 30 ml Lime Juice

A light, warming fish soup with a tomato and onion base, gentle heat from fresh chili, and a bright finish of lime. It is served hot and brothy, with tender fish cooked directly in the seasoned stock.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

254kcal

Calories

32g

Protein

11g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

600g
Tilapia (cut into serving pieces)
250g
Tomato (finely chopped)
180g
Onion (finely chopped)
15g
Garlic (crushed)
35ml
Palm Oil
10g
Hot Chili (finely chopped)
1.2l
Water
10g
Salt
2g
Black Pepper
30ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a large pot over medium heat.
02
Add the onion and cook until softened and translucent.
03
Stir in the tomato, garlic, and hot chili, and cook until the tomatoes break down into a loose sauce.
04
Pour in the water and bring the soup to a boil.
05
Add the tilapia, then season with the salt and black pepper.
06
Lower the heat and simmer gently until the fish is cooked through and flakes easily and reaches 63°C (145°F).
07
Remove the pot from the heat and stir in the lime juice.
08
Serve the soup hot, making sure each bowl gets both broth and pieces of tilapia.

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