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Gabonese

Gabonese fish bouillon

Non-vegetarian

Bouillon de poisson

A light, peppery fish soup with tomato, onion, garlic and fresh chilli, brightened with lemon and herbs. A favourite Gabonese home dish, often eaten to warm up or recover.

Gabonese fish bouillon is a Gabonese soup, ready in about 45 minutes and made with white fish fillet and tomato. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
Calories
151

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Season the fish with the lemon juice (opens in a new tab), half the garlic (opens in a new tab), half the salt and the pepper (opens in a new tab) while you start the broth.

    • 5 min

  2. Step 2

    Bring the water to the boil with the onion (opens in a new tab), tomatoes (opens in a new tab), ginger, chilli, pepper (opens in a new tab), bay leaves (opens in a new tab) and remaining garlic (opens in a new tab) and salt. Simmer until the tomatoes collapse.

    A sauce simmering in a pan
    How it looks · Photo: Nanda Mends on Pexels

  3. Step 3

    Lower in the fish and smoked fish (opens in a new tab) and poach gently without stirring until the fish is just cooked.

    • 10 min
    • low heat

    Food safety: Fish is done when it is opaque and flakes easily.

  4. Step 4

    Scatter with parsley (opens in a new tab), taste for salt and serve in deep bowls.

      Fresh herbs scattered over a finished dish
      How it looks · Photo: Klaus Nielsen on Pexels

    About this dish

    Origin
    Gabon · Commonly attributedLight fish broths like this are cooked all along the Central African coast.Also popular in Cameroon, Republic of the CongoMore food from Gabon
    Dish
    Lunch · Dinner · Soups · Main courses
    Cooking method
    Simmered, Poached
    Taste
    fresh, spicy (chilli heat), peppery, citrusy
    Diet
    Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-protein
    All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein · Low-fat · Calorie-conscious
    Without the optional extras: Whole-food focused, Paleo-styleWorked out from the ingredients. How labels work
    Good for
    One-pot · Everyday
    Cook more with
    White fish fillet · Tomato · Onion · Garlic · Fresh ginger · Fresh red chilli
    Techniques
    Boiling · Simmering · Poaching

    Allergens

    • Contains: Fishfrom white fish fillet, smoked fish

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    151 kcal per serving

    Calculated

    1 serving ≈ 590 g · recipe makes 4

    Where the energy comes from

    • Protein 70%
    • Carbohydrate 24%
    • Fat 6%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy151 kcal26 kcal
    Protein26 g4.4 g
    Carbohydrate9 g1.5 g
    Net carbohydrate7 g1.2 g
    Sugars4 g0.7 g
    Added sugars0 g0 g
    Fibre1.9 g0.3 g
    Fat1 g0.2 g
    Saturated fat0.2 g0 g
    Trans fat0 g0 g
    Cholesterol81 mg14 mg
    Sodium917 mg156 mg
    Salt equivalent2.3 g0.4 g
    Vitamins & minerals per serving
    Potassium
    748 mg
    Calcium
    75 mg
    Iron
    0.9 mg
    Magnesium
    56 mg
    Vitamin A (RAE)
    77 µg
    Vitamin C
    26 mg
    Vitamin D
    0.8 µg
    Vitamin B12
    2.7 µg
    Folate (DFE)
    44 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: smoked fish, green bell pepper.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Add the lemon-marinated fish at the end so it keeps its shape; the broth should taste bright and peppery.

    Common mistakes

    • Stirring once the fish is in breaks it into shreds — shake the pot gently instead.

    Serve with

    • Serve with boiled plantains, cassava sticks or rice.

    Storage

    • Best fresh; keeps 1 day refrigerated.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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