Brasileiro Fish Soup 2

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 aromatics. Finely chop 1 onion and 2 tomatoes. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. Be careful not to let it brown, as you want a gentle, sweet aroma to develop.
2. Add the chopped tomatoes to the pot with the softened onions. Stir them together and allow the tomatoes to break down, releasing their juices. This should take about 5-7 minutes, and you'll notice the mixture becoming saucy and fragrant.
3. Pour in 1.5 L of water to the pot and stir to combine with the aromatic base. Bring the mixture to a gentle simmer over medium heat. This will form the broth for your soup, so let it simmer for about 10 minutes to allow the flavors to meld.
4. While the broth is simmering, prepare the fish. Cut 700 g of firm white fish into bite-sized pieces. Once the broth is ready, gently add the fish to the pot. Stir carefully to ensure the fish is submerged in the broth.
5. Let the soup continue to simmer until the fish is cooked through. The fish should be opaque and flake easily with a fork, which usually takes about 5-8 minutes. Be gentle when stirring to avoid breaking the fish pieces.
6. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the soup, stirring gently to combine. Taste and adjust the seasoning if necessary, ensuring a balanced flavor profile.
7. Finish the soup with a drizzle of olive oil for added richness. Serve the Brasileiro Fish Soup 2 hot, ideally with crusty bread or over rice, and enjoy the comforting, home-cooked flavors shared around the table.