This Ghanaian fresh fish soup is very tasty and homely. The fish just melts in your mouth. You can use any fish of choice, just use firm fleshy fish.
Any fish lovers in the house?
I am partial when it comes to seafood. Yes, we are fortunate to have fresh out of the boat fish, octopus, shrimps, sometimes prawns etc.
Fresh fish soup is the topic today. A little hot, sweet tomato soup with fish. To achieve the ‘kind of sweet’ taste from fresh fish soup, it would be best to use freshly caught fish. If possible, right out of the boat, not some cold-store frozen fish that has been lying there for about six to 12 months.
There is also the not-so-secret ingredients: turkey berries and onions. If you do not have turkey berries, you can use vegetable stock. Works incredible in this soup and I added that to the notes.
This soup is very easy to make, goes well with fufu, banku or even rice. You can serve it with garlic bread.
Mmmm….. don’t forget the scotch bonnet pepper!
- 2 ripe garden eggs (orange colour)
- 1 tablespoon turkey berries
- 3 medium tomatoes
- 1 1/2 medium onions
- petite belle pepper or scotch bonnet pepper or green chilli as required
- 1 inch ginger
- 1-2 cloves garlic
- salted beef (optional)
- 1/2 medium onion (from the earlier one) chopped
- 1 pound fleshy fish descaled and gutted, bones intact
- 1/2 cup about 100g peeled and deveined shrimps optional
- 1 teaspoon each grounded shrimp and fish sunstitute for shrimp stock cube
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Put garden eggs, turkey berries, tomatoes, onion, and petite belle pepper or scotch bonnet pepper in a saucepan. Add water and bring to a boil. Boil for eight to ten minutes or till the garden eggs is cooked through.
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Cool for a few minutes, pour into a blender, reserving the water, add ginger and garlic and blend. If you prefer a very smooth soup, use a colander to strain the blended mixture and set aside.
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In a saucepan, add chopped onions and salted beef if using. Add a splash of water and set on fire for a minute or to for the beef to omit it's juices. Add the blended mixture, reserved water and water as needed and bring to a boil.
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Whiles boiling, liberally season fish and shrimps with salt. Add to the boiling soup, add grounded shrimp and fish and cook for about 10 to 15 minutes till the fish is cooked through. Taste and add salt if needed. Serve as appetiser with garlic bread or as main with fufu or rice.
You can make this soup without garden eggs and turkey berries, boil the tomatoes with onions and pepper and continue with the process. Alternatively, you can replace vegetable stock with water. Add just enough vegetable stock as you will need depending on how light you want the soup.
Come to mama
