Senegalese fish soup with rice

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A fragrant Senegalese soup with white fish, vegetables, and rice, gently seasoned and substantial enough for a full meal.

Serves: 4 people

Preparation time: 40 min

Ingredients

• olive oil – 1 tbsp
• onion – 1 large, chopped
• carrots – 2, small diced
• celery stalks – 2, finely sliced
• garlic – 3 cloves, minced
• tomatoes – 3, diced
• tomato paste – 1 tbsp
• fish stock – 6 cups
• long-grain rice – 1/2 cup
• white fish fillet – 1 lb, cut into large pieces
• red chili – 1/2, finely chopped
• parsley – 3 tbsp, chopped
• lemon juice – 1 tbsp
• salt – to taste
• black pepper – to taste

Method

Step 1
Heat the oil in a soup pot and cook the onion, carrots, and celery for 5 minutes. Add the garlic and cook briefly.

Step 2
Stir in the tomatoes and tomato paste and cook for 2 minutes. Pour in the fish stock and add the rice and red chili.

Step 3
Simmer for 15 minutes until the rice is almost tender.

Step 4
Add the white fish and let it cook gently for another 6 to 8 minutes. Stir in the parsley and lemon juice.

Step 5
Season with salt and black pepper and serve right away.