Caribbean Fish Soup 3

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 the aromatics. Chop 1 onion finely and dice 2 tomatoes. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and tomatoes to the pot, stirring occasionally. Cook until the onions are translucent and the tomatoes have softened, releasing their juices, creating a fragrant base for the soup.
2. While the aromatics are cooking, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are roughly the same size for even cooking. Once the aromatics are ready, add the fish pieces to the pot, gently stirring to coat them in the aromatic mixture.
3. Pour 1.5 L of water into the pot, ensuring the fish and aromatics are fully submerged. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Allow the soup to simmer gently, uncovered, so the flavors meld and the fish cooks through, becoming opaque and tender.
4. As the soup simmers, taste and season with fine sea salt and black pepper to your preference. The soup should have a balanced flavor, with the salt enhancing the natural taste of the fish and aromatics.
5. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring gently to combine. The citrus will brighten the flavors and add a fresh note to the dish. Serve the soup hot, with a drizzle of olive oil on top for added richness, and enjoy it as a shared meal around the table.