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American Fish Soup 3

Serves 4 to 6 Soup seafood, Soups

American Fish Soup 3

American Fish Soup 3 is a cherished staple on dinner tables across the country, particularly when the chill of autumn begins to settle in. This version is as straightforward as it is comforting, capturing the essence of home cooking with a simplicity that allows the fish and vegetables to shine. It's a dish that reflects the American home table, where salt is judged by hand, and generosity with ingredients is a given.

Expect a broth that is both rich and light, with the firm white fish lending its subtle flavor to the fragrant mix of onions and tomatoes. The olive oil adds a smoothness that binds everything together, while a squeeze of lemon provides a bright contrast. Serve it hot, with a sprinkle of freshly cracked black pepper, and watch as it brings warmth to the room.

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 2 tomatoes into small, uniform pieces. This will ensure even cooking and a consistent texture in the soup. Set them aside separately.
  2. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Be careful not to let it brown, as this can alter the flavor of the soup.
  3. Add the diced tomatoes to the pot with the onions. Stir them together, allowing the tomatoes to break down and release their juices. This should take about 3 to 4 minutes, and you'll notice the mixture becoming more fragrant and slightly thicker.
  4. Pour in 1.5 L of water, stirring to combine with the tomato and onion base. Bring the mixture to a gentle simmer over medium heat. This will help meld the flavors together and create a rich broth.
  5. While the soup base is simmering, cut 700 g of firm white fish into bite-sized pieces. Add the fish to the pot, ensuring it is submerged in the liquid. Continue to simmer gently until the fish is opaque and flakes easily with a fork, which indicates it is cooked through.
  6. Season the soup with fine sea salt and black pepper to taste. Remember, the salt will enhance the natural flavors of the fish and vegetables, so add gradually and taste as you go.
  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. Serve hot, garnished with a drizzle of olive oil if desired, and enjoy the soup with family or 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.

Available soon on Amazon…

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