Sopa de Pescado con Cacahuete: A Taste of Equatorial Guinea

 

Ingredients:

For the Soup Base:

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained

4 cups fish stock or vegetable stock

1 bay leaf

Salt and freshly ground black pepper to taste

For the Peanut Sauce:

• ½ cup unsalted roasted peanuts
• 1 tablespoon tomato paste
• 1 cup water
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch of cayenne pepper (optional)
• For the Fish and Finish:
• 1 pound white fish fillets (such as cod, tilapia, or halibut), cut into bite-sized pieces
• 1 tablespoon chopped fresh cilantro
• Cooked white rice (optional, for serving)

Instructions:

1. Make the Soup Base: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
2. Add Tomatoes and Stock: Pour in the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot. Add the fish or vegetable stock, bay leaf, salt, and pepper. Bring to a simmer and cook for 10 minutes. Remove the bay leaf.
3. Prepare the Peanut Sauce: While the soup simmers, prepare the peanut sauce. In a blender or food processor, combine the roasted peanuts, tomato paste, water, smoked paprika, ground cumin, and cayenne pepper (if using). Blend until smooth and creamy.
4. Add Peanut Sauce and Fish: Pour the peanut sauce into the simmering soup. Stir well to combine and bring back to a simmer. Gently add the fish pieces to the pot and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Serve and Enjoy: Ladle the Sopa de Pescado con Cacahuete into bowls. Garnish with chopped fresh cilantro and serve hot with cooked white rice on the side, if desired.

Tips:

• You can adjust the thickness of the peanut sauce by adding more or less water to the blender.
• For a richer flavour, toast the peanuts in a dry pan over medium heat for a few minutes before adding them to the blender. Watch them closely to avoid burning.
• If you don't have smoked paprika, you can substitute regular paprika.
• This soup can be easily made vegetarian by omitting the fish and using vegetable stock instead of fish stock. You can add chopped vegetables like carrots, bell peppers, or green beans for extra flavour and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

 Enjoy the unique flavours of Equatorial Guinea cuisine!

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Tale on A Simmering Tradition: Sopa de Pescado con Cacahuete (Peanut Fish Soup)

Sopa de Pescado con Cacahuete, or Peanut Fish Soup, is a warm embrace of Equatorial Guinea's culinary heritage. Its roots trace back to centuries-old traditions, where coastal communities thrived on the bounty of the sea and the richness of peanuts, a staple crop introduced by the Portuguese.

The preparation is a symphony of simple yet flavourful ingredients. Freshly caught fish, often firm white varieties like sea bass or snapper, simmers in a vibrant broth infused with aromatics like onions, tomatoes, and chilies. The magic touch comes with the addition of ground peanuts, which lend a creamy texture and a nutty depth of flavour. Some variations incorporate palm oil for a touch of smokiness, while others keep it lighter.

Traditionally, this soup is a communal affair. A large pot bubbles away over an open fire, filling the air with an enticing aroma. The cooked fish is flaked into the pot, mingling with the rich peanut sauce. The soup is then ladled into bowls, often accompanied by a side of boiled plantains or fufu, a starchy dough made from cassava flour, perfect for scooping up the flavourful broth.

Sopa de Pescado's popularity is undeniable. It's a hearty and satisfying dish, perfect for nourishing families after a long day. The combination of seafood and peanuts creates a unique and balanced flavour profile, with the sweetness of the peanuts complementing the savoury fish and the subtle heat from the chilies. It's a dish that warms the soul as much as the body.

Beyond its deliciousness, Sopa de Pescado embodies the essence of Equatorial Guinean cuisine. It's a testament to the country's rich history and its deep connection to the land and sea. It's a dish passed down through generations, a tradition simmering on for centuries, sure to continue captivating taste buds for years to come.