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American Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

American Fish Soup 2

American Fish Soup 2 embodies the casual, unhurried spirit of home cooking. This dish finds its place in the heart of family dinners, where the joy of cooking is matched only by the pleasure of sharing. It's a recipe passed through hands and kitchens, embracing the generous use of salt and fat that marks American home tables. Born from the simple necessity of nourishing friends and family, it transforms humble ingredients into something comforting and communal.

Expect a warm, savory broth that feels both light and hearty, with chunks of firm white fish providing substance. The olive oil lends a silky texture, while tomatoes and onion add depth and sweetness. Finished with a squeeze of lemon, the soup is brightened just enough to balance the richness, seasoning it perfectly for the table. A black pepper finish ties it all together, inviting everyone to savor a bowlful of tradition and warmth.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your ingredients. Dice 1 onion and chop 2 tomatoes into small pieces. Cut 700 g of firm white fish into bite-sized chunks. This will ensure even cooking and help the flavors meld together.
  2. In a large pot, heat 80 ml of olive oil over medium heat. Add the diced onion, stirring occasionally, and cook until the onion becomes translucent and soft, about 5 minutes. This step builds the fragrant base for your soup, so take care not to let the onion brown.
  3. Add the chopped tomatoes to the pot with the softened onions. Stir them together and let the tomatoes cook until they start to break down and release their juices, creating a rich base. This should take about 3 to 4 minutes, and you'll notice a fragrant aroma as the tomatoes soften.
  4. Pour in 1.5 L of water, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer. Once simmering, add the fish chunks to the pot. The fish should be submerged in the liquid to cook evenly.
  5. Allow the soup to simmer gently. The fish is done when it turns opaque and flakes easily with a fork, which should take about 8 to 10 minutes. This ensures the fish is cooked through without becoming tough.
  6. Season the soup with fine sea salt and black pepper to taste. Remember, the salt should enhance the flavors without overpowering them. Adjust the seasoning gradually, tasting as you go to achieve the perfect balance.
  7. Finish the soup by squeezing the juice of 1 lemon into the pot. Stir well to incorporate the citrus, which will brighten the flavors and add a fresh note. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy with family and friends.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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