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American Fish Soup

Serves 4 to 6 Soup seafood, Soups

American Fish Soup

American Fish Soup is a staple at many home tables, a dish that finds its origin in the kitchens of those who cherish simplicity and generosity. It's the kind of meal that feels timeless, yet always fresh, with ingredients that are humble but transformed through care and attention. Often prepared when the air begins to chill, this soup brings warmth to any weekday dinner or weekend lunch.

Expect a broth that is both light and rich, where the natural sweetness of firm white fish mingles with the slight tang of tomatoes and the subtle kick of black pepper. Olive oil adds a silky texture, while a squeeze of lemon brightens every spoonful. There's no need for ceremony—just ladle it generously into bowls and let the flavors speak for themselves.

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, even pieces. This ensures they cook evenly and release their flavors properly. Cut the 700 g firm white fish into bite-sized chunks, ensuring no bones remain. Set these aside for later use.
  2. In a large pot, heat 80 ml olive oil over medium heat. Once the oil shimmers, add the diced onion. Stir occasionally, allowing the onion to soften and become translucent, about 5 minutes. This step builds the aromatic base of the soup without browning the onion.
  3. Add the diced tomatoes to the pot with the softened onions. Cook, stirring occasionally, until the tomatoes break down and meld with the onions, creating a fragrant, slightly thickened mixture. This should take about 5-7 minutes, and you should notice a rich aroma developing.
  4. Pour in 1.5 L water, stirring to combine with the tomato-onion base. Bring the mixture to a gentle simmer over medium heat. This step integrates the flavors and begins to form the broth of your soup.
  5. Once the broth is simmering, gently add the fish chunks to the pot. Ensure they are submerged in the liquid. Allow the soup to simmer until the fish is opaque and flakes easily with a fork, indicating it is cooked through. This should take about 5-8 minutes.
  6. Season the soup with fine sea salt and black pepper to taste. Remember, the salt should enhance the natural flavors without overwhelming them. Stir well to distribute the seasoning evenly throughout the soup.
  7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring to incorporate. The lemon adds a bright, fresh note that complements the fish. Serve the soup hot, with a drizzle of olive oil on top if desired, and enjoy it 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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