Bouillon de Capitaine (Nile Perch Fish Soup)

• Prep time: 15 mins

• Cook time: 25 mins

• Total time: 40 mins

• Servings: 4

• Country of Origin: Gabon

Description

Bouillon de Capitaine is a fragrant, light fish soup made with Nile Perch (Capitaine). It features fresh herbs, local peppers, garlic, and citrus juice, offering a restorative broth enjoyed nationwide.

Presentation

Serve in deep soup bowls with fresh lime wedges and crusty bread or boiled green plantains on the side.

Ingredients

• 800 g Nile Perch fillet (or cod), cut into large chunks

• 1 yellow onion, chopped

• 2 tomatoes, quartered

• 3 cloves garlic, smashed

• 1 tbsp fresh ginger, sliced

• Juice of 1 lime

• 4 cups fish stock or water

• 2 tbsp olive oil

• 1 fresh habanero pepper (whole)

• 1/2 cup fresh parsley, chopped

• 1 tsp salt

Directions

• Heat olive oil in a soup pot and lightly sauté onion, smashed garlic, and ginger for 3 minutes.

• Add quartered tomatoes and pour in fish stock; bring broth to a rolling boil.

• Drop in whole habanero pepper, lower heat, and simmer for 10 minutes.

• Gently add Nile Perch chunks into simmering broth.

• Cook gently for 10 minutes until fish flakes easily with a fork.

• Squeeze fresh lime juice over broth and stir in fresh parsley.

• Season with salt and serve immediately.

Optional Variations

• Add cubed white yam or cassava into broth 15 minutes before adding fish.

Cooking Tips

• Keep habanero pepper whole during simmering to infuse aroma without overwhelming broth with heat.

Nutrition Facts (Per Serving)

• Calories: 240 kcal

• Carbohydrates: 7 g

• Protein: 34 g

• Fat: 8 g

• Saturated Fat: 1.5 g

• Sodium: 520 mg