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Soup Du Pecheur

A hearty fish soup made with crayfish, shrimp, crabs, tilapia, and spices, served with cassava couscous.

From the Wikibooks Cookbook · 18 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Soup Du Pecheur

Time30 minutes boil, then 25 minutes cooking

Ingredients

Directions

Make the soup

  1. Put 4 cups water in a saucepan.

  2. Add the crayfish, onions, tomatoes, djansang seeds, bay leaves, shrimp, crabs, garlic, lemongrass, habanero pepper, red palm oil, salt, and black pepper.

  3. Boil for about 30 minutes over medium heat, ensuring onions and tomatoes are soft.

  4. Remove and grind the tomatoes, onions, djansang seeds, and garlic.

  5. Return them to the pot along with the fish.

  6. Reduce heat to low and add the bouillon cubes.

  7. Let it cook for about 25 minutes.

Prepare the attieke and serve

  1. Start preparing the attieke according to the package directions.

  2. When the cassava couscous is hot, add the remaining red palm oil and salt to your desired taste.

  3. Mix it very well until the cassava couscous turns orange.

  4. Serve the soup with the attieke.

Nutrition, whole recipe (rough)

961Calories
103 gProtein
33 gFat
58 gCarbs

Counts 15 of 19 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Couscous1 cup cooked (157g)176
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Shrimp100g cooked99
Crab100g cooked97
Onion1 medium (110g)44
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Lemongrass1 tbsp (6g)5
Garlic1 clove (3g)4
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Waternot in our table0
Crayfishnot in our table0
Seednot in our table0
Cassavanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Shrimp + crabtop 7% of all pairs
    Smell alikemoderate
    Cooked together123 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tilapia fish
Forms the main protein of the soup, becoming tender as it simmers in the broth.
Red palm oil
Adds fat and colour, giving the soup and attieke their rich orange tone.
Onions
Break down during boiling and grinding, adding body and sweetness to the broth.
Tomatoes
Break down into the broth, adding acidity and body to the soup.
Attieke
Cassava couscous that absorbs the oil and colour, serving as the starch base for the soup.

The step that matters

Grinding and returning the cooked vegetables. Onions, tomatoes and garlic must be fully softened before grinding, so they blend smoothly and thicken the broth rather than leaving gritty pieces.

Swap the tomato

How well each one fits the dish's main ingredients (crayfish, onion, shrimp, crab, garlic, pepper, fish):

  1. Potatofits better
  2. Chivefits better
  3. Okrafits about as well
  4. Tomatothe original

Fit is the average pairing score against crayfish, onion, shrimp, crab, garlic, pepper, fish. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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