Brasileiro Fish Soup

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. Once the oil is shimmering, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent, about 5 minutes. Be careful not to let it brown, as this could alter the soup's flavor.
2. Once the onion is soft, add the chopped tomatoes to the pot. Stir them in and let them cook until they start to break down and release their juices, about 5 minutes. This will create a fragrant base for your soup, rich in flavor and aroma.
3. Add 1.5 L of water to the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer over medium heat. This will help meld the flavors together, creating a cohesive broth.
4. While the broth is simmering, prepare the fish. Cut 700 g of firm white fish into bite-sized pieces. Add the fish to the simmering broth. Cook gently until the fish turns opaque and flakes easily with a fork, indicating it is cooked through.
5. Season the soup to taste with fine sea salt and black pepper. Stir well and taste the broth, adjusting the seasoning as needed. The salt should enhance the flavors without overpowering them.
6. Finish the soup by squeezing the juice of 1 lemon into the pot. Stir to incorporate the citrus, which will brighten the flavors and add a fresh note. Serve the soup hot, drizzling a little more olive oil on top if desired, and enjoy the dish as a shared meal.