Sopa de Malamba con Pescado
A hearty and flavorful fish soup made with malamba (a type of leafy green, similar to spinach or chard) and fresh fish, reflecting the coastal influences on Equatorial Guinean cuisine.
🧂 Ingredients
- 500 g White fish fillets(such as tilapia, cod, or snapper, cut into chunks)
- 500 g Malamba leaves(chopped (substitute with spinach or chard if malamba is unavailable))
- 2 medium Onions(chopped)
- 2 medium Tomatoes(diced)
- 3 cloves Garlic(minced)
- 1 medium Red bell pepper(chopped)
- 2 tbsp Palm oil
- 6 cups Fish broth
- to taste Local spices(e.g., ginger, chili, paprika)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and bell pepper and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and diced tomatoes. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 3
Stir in the chopped malamba leaves (or spinach/chard) and cook until wilted.
- 4
Pour in the fish broth and bring the mixture to a simmer. Add the local spices, salt, and black pepper.
- 5
Gently add the fish chunks to the simmering soup. Cook for about 10-15 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
- 6
Taste and adjust seasoning as needed. Serve hot.
💡 Pro Tips
- ✓If using fresh malamba leaves, ensure they are thoroughly washed.
- ✓For a richer flavor, you can add a splash of coconut milk.
- ✓A pinch of cayenne pepper can add a nice kick.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute fish with chicken or shrimp.
- Add other vegetables like okra or carrots.