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Colombian Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Colombian Fish Soup 2

Colombian Fish Soup 2 brings the warmth of home kitchens to your table, a dish that captures the essence of everyday Colombian cooking. It's a cherished recipe, passed down through generations, where salt is measured by intuition rather than precision, and olive oil flows freely to enrich each spoonful. This soup is a staple at family lunches, an offering that invites everyone to gather and savor its heartiness.

The flavors are a gentle melody of tender white fish, softened onions, and tomatoes that have surrendered their juices to the broth. A squeeze of lemon brightens it all, while sea salt and black pepper add depth. This soup is meant to be shared, ladled generously into bowls, inviting conversation and contentment around the table.

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. Dice 1 onion and 2 tomatoes finely. In a large pot or Dutch oven, heat 80 ml of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes. Stir frequently to ensure the onion softens evenly without browning.
  2. Add the diced tomatoes to the pot. Cook them with the onions, stirring occasionally, until the tomatoes break down and meld with the onions, forming a thick, fragrant base. This should take about 5 to 7 minutes, and you should notice the mixture becoming a cohesive sauce.
  3. Pour 1.5 L of water into the pot, stirring to combine with the aromatic base. Increase the heat to medium-high and bring the mixture to a gentle boil. While waiting, cut the 700 g of firm white fish into bite-sized pieces, ensuring they are uniform for even cooking.
  4. Once the liquid is boiling, carefully add the fish pieces to the pot. Reduce the heat to low, allowing the soup to simmer gently. Cook until the fish turns opaque and flakes easily with a fork, which indicates it's perfectly cooked. This should take about 10 to 15 minutes.
  5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste the broth, adjusting the seasoning if necessary. Just before serving, squeeze the juice of 1 lemon into the soup to brighten the flavors, stirring to incorporate. Serve hot, ensuring each bowl gets a generous portion of fish and broth.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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