Eastern European Fish Soup

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 finely chopping 1 onion. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the chopped onion to the pot and stir occasionally, allowing it to soften and become translucent, about 5-7 minutes. Be careful not to let the onion brown, as you want a sweet, fragrant base for the soup.
2. While the onion is cooking, dice 2 tomatoes. Once the onion is soft, add the tomatoes to the pot. Stir them in and let them cook until they break down and release their juices, about 5 minutes. This will create a rich, flavorful base for the soup.
3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer over medium-high heat. The water should just start to bubble, not boil vigorously.
4. Cut 700 g of firm white fish into bite-sized pieces. Add the fish to the simmering pot, ensuring that each piece is submerged in the liquid. Allow the fish to cook gently until it turns opaque and flakes easily with a fork, which should take about 10-12 minutes.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. The soup should have a balanced flavor, with the salt enhancing the natural sweetness of the fish and vegetables.
6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring to incorporate the citrus brightness throughout the soup. Serve the soup hot, ensuring each bowl has a generous portion of fish and broth. This dish is best enjoyed with family or friends, embodying the communal spirit of Eastern European home cooking.