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Colombian Fish Soup

Serves 4 to 6 Soup seafood, Soups

Colombian Fish Soup

Colombian Fish Soup finds its roots in the tradition of home cooking, where the heart of the dish rests not in the perfection of measurement but in the seasoned intuition of the cook. This soup is a staple in coastal Colombian households, particularly cherished during leisurely weekend lunches when family and friends gather around the table. Its simplicity is deceptive, revealing a depth of flavor that speaks to generations of culinary wisdom.

The soup offers a comforting blend of tender white fish, softened onions, and tomatoes simmered to perfection in a light, fragrant broth. Olive oil lends a richness that balances the brightness of fresh lemon, while salt and pepper are added to taste, allowing each cook to leave their personal imprint. It's a dish that invites adaptation and encourages sharing, a true reflection of Colombian home cooking.

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. Add the chopped onion and tomatoes, stirring occasionally. Cook until the onion becomes translucent and the tomatoes have softened, releasing their juices, creating a fragrant base without letting them brown.
  2. Pour 1.5 L of water into the pot with the softened aromatics. Stir gently to combine. Bring the mixture to a gentle simmer. This will help infuse the water with the flavors of the onion and tomato, creating a rich broth for the soup.
  3. While the broth is simmering, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are similar in size for even cooking. Add the fish chunks to the simmering broth. Allow them to cook gently until the fish turns opaque and flakes easily with a fork, indicating it is cooked through.
  4. Once the fish is cooked, taste the soup and season with fine sea salt and black pepper to your preference. Remember, this dish is meant to be seasoned generously, as is traditional in Colombian cooking.
  5. Finish the soup by squeezing the juice of 1 lemon into the pot. Stir gently to combine, allowing the citrus to brighten the flavors. Serve the soup hot, ensuring each bowl has a generous portion of fish and broth, ready for sharing at the table.
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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