Angolan-Style White Fish and Cassava Soup

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This light and brothy Angolan fish soup celebrates coastal West African flavors with tender white fish simmered in a tomato-scented broth with cassava and plantain. A touch of palm oil and a single malagueta pepper give the bowl its characteristic Angolan warmth without overwhelming the delicate seafood.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 8 gSugar
• 26 gProtein
• 520 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fish and broth

• 1.5 lbs firm white fish fillets (sea bass or grouper), cut into 2-inch chunks
• 2 tbsp palm oil
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 medium ripe tomatoes, grated (skin discarded)
• 1 small malagueta or habanero pepper, whole and slit once
• 1 bay leaf
• 6 cups water or light fish stock
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the vegetables

• 1 lb fresh cassava (yuca), peeled and cut into 1.5-inch chunks
• 2 small green plantains, peeled and sliced 1/2-inch thick
• 1 medium green bell pepper, seeded and sliced
• 1 small carrot, peeled and cut into thick rounds

For serving

• 1/2 cup fresh cilantro leaves, roughly chopped
• 1 lime, cut into wedges
• Steamed white rice, for serving (optional)

Directions

1. Soak the prepared cassava chunks in a bowl of cold water for 10 minutes while you prep everything else, then drain; this helps remove some of the raw starch.
2. Heat the palm oil in a large heavy pot over medium heat. Add the sliced onion and cook, stirring, for 4 to 5 minutes until softened and translucent, then stir in the minced garlic and cook 30 seconds until fragrant.
3. Add the grated tomatoes, the slit malagueta pepper, and the bay leaf to the pot. Cook for 4 minutes, mashing with the back of a spoon, until the tomatoes have reduced into a thick, jammy sauce and the oil begins to separate at the edges.
4. Pour in the water or fish stock, season with the salt and pepper, and bring to a steady boil. Add the drained cassava, plantains, bell pepper, and carrot. Reduce the heat to medium-low and simmer uncovered for 18 to 20 minutes, until the cassava is tender when pierced with a knife.
5. Gently slide the fish chunks into the broth so they are mostly submerged. Simmer very gently for 6 to 8 minutes, without stirring aggressively, until the fish is opaque and flakes easily with a fork. Taste the broth and adjust salt.
6. Remove and discard the bay leaf and the malagueta pepper. Stir in most of the chopped cilantro, then ladle the soup into deep bowls, dividing the fish, cassava, and plantains evenly. Finish with the remaining cilantro and a generous squeeze of lime. Serve hot, with rice on the side if desired.

Cook’s Notes

• Choose a firm, skinless white fish so it holds its shape during the gentle simmer; catfish, tilapia, or snapper are good substitutes for sea bass.
• Frozen cassava (yuca) that has been thawed works perfectly here and saves significant peeling time.
• Leave the malagueta whole and simply slit it once for a mild background heat; remove it entirely if you prefer no spice at all.
• Serve the soup the same day it is made, as the fish will continue to soften and the broth will turn cloudy on standing.
• A small handful of finely shredded cabbage stirred in during the last 5 minutes is a common Angolan home-style addition for extra body and nutrition.

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