Eastern European Fish Soup 2

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. Finely chop 1 onion and 2 tomatoes. Cut 700 g of firm white fish into bite-sized pieces. This will ensure even cooking and allow the flavors to meld together.
2. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Be careful not to let the onions brown, as this can impart a bitter taste to the soup.
3. Add the chopped tomatoes to the pot. Stir occasionally, allowing the tomatoes to break down and release their juices. This should take about 5-7 minutes, and you'll notice the mixture becoming more sauce-like.
4. Pour in 1.5 L of water and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and add the fish pieces. Ensure the fish is fully submerged in the liquid to cook evenly.
5. Simmer the soup gently, allowing the flavors to meld and the fish to cook through. The fish is done when it turns opaque and flakes easily with a fork, which should take about 10-15 minutes.
6. Season the soup with fine sea salt and black pepper to taste. Remember, Eastern European cooking often involves seasoning by hand, so taste as you go to achieve the right balance.
7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring well to combine. This will brighten the flavors and add a refreshing acidity. Serve the soup hot, ideally with crusty bread for a complete meal.