Equatorial Guinean Spicy Fish Soup (Pepesoup)

Ingredients

• 1.5 lb (675g) firm white fish fillets (snapper or grouper), cut into large chunks
• 1 onion, sliced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 scotch bonnet chilies, finely chopped
• 2 tomatoes, chopped
• 1 tbsp vegetable oil
• 4 cups (950 ml) fish or vegetable stock
• 1 lime, juiced
• 1 tsp salt, plus more to taste
• 1/4 cup chopped fresh basil or parsley

Before you cook

• Cut the fish into large chunks and set aside.
• Slice the onion and chop the tomatoes, garlic and chilies.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic and ginger, and cook for 3 minutes, until fragrant.
3. Stir in the chilies and tomatoes and cook for 5 minutes, until softened.
4. Pour in the stock and bring it to a boil.
5. Lower the heat to a simmer and add the salt.
6. Simmer the broth for 10 minutes to let the flavors come together.
7. Lower the fish chunks gently into the pot.
8. Simmer for 8 minutes, without stirring too much, until the fish is just cooked through and flakes easily.
9. Stir in the lime juice.
10. Taste the broth and add more salt or chili if needed.
11. Ladle the soup into bowls and scatter the basil over the top.