Eastern European 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 your ingredients. Finely chop 1 onion and roughly chop 2 tomatoes. Heat 80 ml of olive oil in a large pot over medium heat. Add the chopped onion to the pot, stirring occasionally, and cook until it becomes translucent and soft, about 5-7 minutes. Be careful not to let it brown, as this will alter the flavor of the soup.
2. Once the onion is softened, add the chopped tomatoes to the pot. Stir them in with the onions and let them cook until they start to break down and release their juices. This should take about 5 minutes. The mixture should become fragrant and slightly thickened, creating a flavorful base for the soup.
3. Pour 1.5 L of water into the pot with the onion and tomato mixture. Stir well to combine. Bring the liquid to a gentle simmer, ensuring the heat is not too high to prevent the vegetables from sticking or burning.
4. While the soup base is simmering, prepare the fish. Cut 700 g of firm white fish into bite-sized pieces. Once the soup has been simmering for about 10 minutes, add the fish pieces to the pot. Stir gently to ensure the fish is submerged in the broth.
5. Continue to simmer the soup until the fish is cooked through. The fish should be opaque and easily flake apart with a fork, which usually takes about 10-15 minutes. Avoid stirring too vigorously to keep the fish pieces intact.
6. Taste the soup and season with fine sea salt and black pepper to your liking. Cut the lemon in half and squeeze the juice into the soup, being careful to catch any seeds. Stir gently to combine the flavors.
7. Before serving, give the soup a final taste and adjust the seasoning if necessary. Serve hot, with a drizzle of olive oil on top if desired, and enjoy this comforting Eastern European Fish Soup with family and friends.