Filipino 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 aromatics. Peel and thinly slice 1 onion and chop 2 tomatoes into small pieces. In a large pot, heat 80 ml olive oil over medium heat. Once the oil is shimmering, add the sliced onion and chopped tomatoes. Stir occasionally and cook until the onion becomes translucent and the tomatoes start to break down, releasing their juices, about 5 to 7 minutes. This will create a fragrant base for your soup.
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. Season the fish pieces lightly with fine sea salt and black pepper to taste. Set aside.
3. Once the aromatics have softened, pour in 1.5 L of water into the pot. Increase the heat to high and bring to a gentle boil. This will help meld the flavors of the onion and tomatoes with the water, creating a flavorful broth.
4. Carefully add the seasoned fish chunks to the pot. Reduce the heat to a gentle simmer. Allow the fish to cook in the broth until it turns opaque and flakes easily with a fork, which should take about 10 to 12 minutes. The fish should be tender but not falling apart.
5. Taste the soup and adjust the seasoning with more fine sea salt and black pepper if necessary. Squeeze the juice of 1 lemon into the soup, stirring to combine. This will add a bright, fresh note to the dish. Serve the soup hot, ensuring each bowl gets a generous portion of fish and broth.