Chinese 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. Slice 1 onion thinly and chop 2 tomatoes into small wedges. Cut 700 g firm white fish into large chunks, ensuring any bones are removed. This will help the fish cook evenly and absorb flavors better.
2. 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 fragrant, about 3-4 minutes. Be careful not to let the onion brown, as this can add an unwanted bitterness to the soup.
3. Add the chopped tomatoes to the pot. Stir them into the onions and allow them to cook down, releasing their juices, for about 5 minutes. The tomatoes should soften and start to break down, creating a rich base for the soup.
4. Pour in 1.5 L water and bring the mixture to a gentle simmer. Once simmering, carefully add the fish chunks to the pot. Ensure the fish is submerged in the liquid to cook evenly.
5. Continue to simmer the soup gently. The fish is done when it turns opaque and flakes easily with a fork, which should take about 8-10 minutes depending on the size of the pieces.
6. Once the fish is cooked, taste the soup and season with fine sea salt and black pepper to taste. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced.
7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring gently to combine. This will brighten the flavors and add a refreshing note to the dish. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy with family and friends.