25-Min Senegalese Fish Broth
A light, aromatic seafood broth simmered with tomatoes, onions, and garlic — ready in 20 minutes. Ladled hot and meant to be eaten with a spoon, this is pure coastal West African comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 32g
Ingredients
- 1.5 lbs white fish fillets (cod, halibut, or snapper)
- 1 large yellow onion, sliced
- 3 cloves garlic cloves, minced
- 1 can (14 oz) canned crushed tomatoes
- 4 cups chicken or fish broth
- 1 sprig or leaf fresh thyme or bay leaf
- 1 whole scotch bonnet or habanero chile (optional, whole)
Instructions
- 1
Heat oil in a large pot over medium. Add sliced onion and cook until soft, about 4 minutes.
- 2
Add minced garlic and cook 30 seconds until fragrant, then stir in crushed tomatoes.
- 3
Pour in broth, add thyme or bay leaf, and bring to a gentle boil over medium-high heat.
- 4
Nestle fish fillets into the broth. Add whole chile if using. Simmer 8–10 minutes until fish is opaque and flakes easily.
- 5
Season broth with salt and pepper to taste. Remove chile before serving if desired.
- 6
Ladle into bowls, ensuring each gets fish and broth. Serve hot, ideally with crusty bread to soak it up.
Tools you’ll need
- large pot (5–6 quart)
- wooden spoon
- ladle
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