Pangasius broth

We are the definition of Afro-fusion;
a mix of Congolese, French and British culture!


Pangasius broth

  • Author: Mick Elysee
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes


  • 1kg of Pangasius cut into pieces
  • 200g of fresh prawns
  • 3 glasses of vegetable stock
  • 3 tablespoons avocado oil
  • 1 onion
  • 1 stalk of celery
  • 2 large tomatoes
  • 1 pressed lime
  • 4 okras
  • 4 plantains
  • 6 African eggplants
  • 1 small ginger head
  • 1/4 bunch of chives
  • 4 garlic cloves
  • 1 large pepper
  • Salt and pepper


1) Finely chop the garlic, onion, ginger, chives and celery. Cut the tomatoes, okras and eggplants into
2) Heat a non stick pan over a medium heat and add the oil. Add the chopped vegetables,
herbs, gomos and stir-fry for 2 minutes. Add tomatoes and eggplants. Continue cooking for
about 3 minutes then pour stock and season to taste. Let the sauce reduce for about 8
3) Add pieces of fish followed by prawns and continue cooking for about 10 minutes. Pour the lemon
juice and then add the chilli, remove from the heat and set aside.
4) Peel and cut the plantain bananas in half. Steam for about 5 to 7 minutes. Remove and serve very
hot, in a hollow plate accompanied by a drizzle of olive oil.


Level: medium

Serving: 4 -6

Keywords: broth, soup, casserole, recipes, afro-fusion, fish, plantain, african cuisine, healthy meal, easy recipe, pescetarian, gluten free, home made, cookbook