Colombian 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. Finely chop 1 onion and 2 tomatoes. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Add the tomatoes and continue to cook, stirring occasionally, until they break down into a thick, fragrant mixture, which should take about another 5 minutes. Be careful not to let the mixture burn, adjusting the heat if necessary.
2. While the aromatics are cooking, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are roughly uniform in size for even cooking. Once the tomato-onion mixture is ready, gently add the fish to the pot, stirring to coat it with the aromatic base.
3. Pour in 1.5 L of water, ensuring that the fish is fully submerged. Increase the heat to high until the liquid begins to boil. Once boiling, reduce the heat to low and let the soup simmer gently. This will allow the flavors to meld and the fish to cook through without falling apart.
4. Simmer the soup until the fish is cooked and flakes easily with a fork, which should take about 15-20 minutes. The fish should be opaque and tender, but not mushy. The broth will have a rich, savory aroma, indicating that the flavors have developed fully.
5. Taste the soup and season with fine sea salt and black pepper to your liking. Cut 1 lemon in half and squeeze the juice into the soup, stirring well to incorporate. This will brighten the flavors and add a fresh, tangy finish. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy it with family and friends.