Soupe de Konkoé / Poisson Clair au Citron et Gingembre – Authentic Guinea Recipe

Ingredients for Soupe de Konkoé / Poisson Clair au Citron et Gingembre (4 Servings)

• 1.25 lbs (or 2.5 cups) firm white fish steaks, prepped into bite-sized pieces
• 1.5 cups cubed potatoes and cassava, washed and trimmed
• 1 cup fresh herbs
• 1 medium onion and 3 cloves garlic, finely minced with lots of fresh ginger
• 1.5 tbsp traditional Guinea seasoning (lime juice, basil, garlic, black pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and lots of fresh ginger for 3–4 minutes until fragrant.
2. Stir in lime juice, basil, garlic, black pepper and toast for 45 seconds to release the essential oils of Guinea's kitchen.
3. Add firm white fish steaks and cubed potatoes and cassava, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in fresh herbs, adjust seasoning, and ladle steaming hot into deep bowls.