Caribbean 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 ingredients. Finely chop 1 onion and dice 2 tomatoes. Cut the 700 g firm white fish into bite-sized pieces and set aside. Juice 1 lemon, ensuring no seeds remain in the juice.
2. In a large pot, heat 80 ml olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until the onion becomes translucent and fragrant, about 3 to 4 minutes. Be careful not to let the onion brown, as this can add a bitter taste to your soup.
3. Add the diced tomatoes to the pot with the onion. Stir them in and cook until the tomatoes start to break down and release their juices, creating a rich base for the soup. This should take about 5 to 7 minutes, and you'll notice a deepening of color and aroma.
4. Pour in 1.5 L of water, stirring to combine with the tomato and onion mixture. Bring the liquid to a gentle simmer, ensuring it does not boil vigorously, which can cloud the broth.
5. Once the broth is simmering, gently add the fish pieces to the pot. Stir carefully to distribute them evenly, then let the soup simmer. The fish is done when it turns opaque and flakes easily with a fork, which typically takes about 10 minutes.
6. Season the soup with fine sea salt and black pepper to taste. Remember, the salt should enhance the flavors without overpowering them. Stir in the juice of 1 lemon, which will brighten the flavors and add a subtle tang.
7. Taste the soup once more, adjusting the seasoning if necessary. If desired, finish with a drizzle of olive oil for added richness. Serve the soup hot, allowing the flavors to meld together, and enjoy the comforting warmth of this Caribbean dish.