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Chinese Fish Soup 3

Serves 4 to 6 Soup seafood, Soups

Chinese Fish Soup 3

Chinese Fish Soup 3 is a cherished staple in many home kitchens, capturing the simplicity and warmth of everyday meals. This dish isn't reserved for special occasions but is instead a comforting presence on the table, particularly when the weather turns cool. It reflects the unpretentious nature of home cooking, where ingredients are selected for their freshness and the cooking is intuitive, passed down through generations.

The soup offers a gentle symphony of flavors, with the firm white fish providing a delicate, flaky texture that mingles with the sweetness of tomatoes and the subtle sharpness of onion. The rich olive oil adds depth, while a squeeze of lemon brightens the broth, all harmonized with a touch of salt and pepper. It's a dish meant to be savored slowly, inviting each diner to reach for seconds.

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. Peel and thinly slice 1 onion. In a large pot, heat 80 ml olive oil over medium heat. Add the sliced onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. Be careful not to let the onion brown, as this will affect the flavor of the soup.
  2. While the onion is cooking, prepare the tomatoes. Core and chop 2 tomatoes into small pieces. Once the onion is soft, add the chopped tomatoes to the pot. Stir them into the onions and cook until the tomatoes start to break down and release their juices, creating a fragrant base.
  3. Pour in 1.5 L water to the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer. While waiting for the water to heat, cut 700 g firm white fish into bite-sized pieces, ensuring they are evenly sized for uniform cooking.
  4. Once the water is simmering, carefully add the fish pieces to the pot. Stir gently to ensure the fish is 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.
  5. Taste the soup and season with fine sea salt and black pepper to your preference. Remember, the salt should enhance the natural flavors of the fish and vegetables without overpowering them.
  6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring to combine. This will add a bright, fresh note to the dish. Serve the soup hot, allowing the flavors to meld together as it sits in the bowl.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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