Bowl of Tanzanian Fish Soup
(click to enlarge)

Fish Soup, Tanzania


Africa, Tanzania   -   Supa ya Samaki (Mchemsho)
Serves:
Effort:
Sched:
DoAhead:  		 4
***
1-1/2 hrs
Yes		 A very nice Fish Soup and easy to make. It's light, but robust enough to be a light main. If making ahead, best to do prep and cook part way, holding chard and beyond for the last minutes to preserve color.

1
3
2
1/2
8
1/2
1/2
1
3
1
1
2
4
1/2
#
oz
cl
in
oz
c
c

T
t
t
T
c
T
Fish Fillets (1)  
Onion
Garlic
Ginger
Potato (2)
Chard (3)
Peas, frozen
Habanero (4)
Lime Juice
Cardamom Seeds (5)
Peppercorns, black
Oil
Fish Broth (6)
Salt

The Swahili word "Mchemsho" means "boiled", and applies to several soups in this style.

Do Ahead
  1. Make your Fish Broth from heads, bones, offcuts, and for some fish the skins too. Strain it and defat using your gravy separator. For more details see Note-6.
Prep   -   (45 min)
  1. Cut FISH into largish bite-sized pieces.
  2. Chop ONION small.
  3. Crush GARLIC and chop fine. Slice GINGER very thin. Cut slices into threads and chop fine. Mix.
  4. Peel POTATOES and cut into 3/4 inch cubes. Hold in cold water until needed.
  5. Cut heavy stems from CHARD and cut into strips about 3/8 by 1-1/4 inch.
  6. Thaw Peas.
  7. Split HABANERO open lengthwise.
  8. Squeeze LIME JUICE.
  9. Remove CARDAMOM SEEDS from pods.
Run   -   (45 min)
  1. In a heavy bottomed sauce pan or similar (3 quart), heat Oil. Stir in Onions and fry stirring until slightly browned.
  2. Stir in Garlic mix, Peppercorns, and Cardamom. Fry stirring for about 1 minute.
  3. Stir in 4 cups Broth. Bring to a boil and stir in Potatoes and Salt. Simmer covered until Potatoes are tender
  4. Stir in Chard and Habanero. Bring to a boil simmer 5 minutes. Pull out the Habanero if it's getting too sharp for you.
  5. Stir in Fish, and Peas. Adjust liquid if needed. Bring to a boil and simmer covered until the fish flakes well.
  6. Stir in Lime Juice and take off the heat.
  7. Serve hot.
NOTES:

  1. Fish:

      Weight is fillets, which may be skin-on if desired. Tilapia is authentically African, easily available, and makes a decent fish stock if you buy it whole. My preferred fish is Golden Pompano, one of the best eating fish, and it makes one of the best fish stocks. It is present along the coast of Tanzania, so quite authentic. Same goes for Black Pomfret. Other fish that hold up reasonably well to wet cooking can also be used. For details see our pages Tilapia and Pompano Family.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.

  3. Swiss Chard:

      The white stemmed Swiss Chard works well for this recipe. The pattern recipe calls for "Spinach", but what is called spinach in Tanzania is actually Amaranth or Cassava Leaves. Amaranth is available in Asian markets in North America, so you can use it if you wish.

  4. Habanero Chili:

      Habanero / Scotch Bonnet Chilis from the Caribbean now dominate in East Africa. Just one gives this recipe definite sharpness. If you're from the Frozen North, you may want to use half of one, but others may feel free to use two. For details see our African Chilis page.

  5. Cardamom Seeds:

      Measure is for seeds only after removing from the pods.

  6. Broth:

      When preparing for a dish of this type, I buy whole fish a day or more ahead. I fillet them and freeze the fillets if I won't be using them the same day. I make Broth from the heads, bones, off cuts, and sometimes skins (depends on fish), simmering for 40 minutes. After straining out the solids, I remove any fat using my gravy separator. For details see our Making Fish Stock page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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