Pepper fish soup

Instructions

1. Clean the fish, score the sides and rub it with lemon and salt.
2. Bring the water to a boil with the sliced onion, garlic, crushed ginger and the stock cube.
3. Add the ground Guinea pepper, chilli and bay leaf and let simmer for 10 minutes.
4. Gently lower the fish into the broth and cook over low heat for 15 minutes.
5. Check that the flesh flakes easily and the broth is fragrant.
6. Adjust the seasoning with salt and pepper.
7. Add the basil leaves at the end of cooking if using.
8. Serve very hot in bowls, with a piece of fish per person.