Filipino 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. Slice 1 onion into thin rings and chop 2 tomatoes into small wedges. Heat 80 ml of olive oil in a large pot over medium heat. Once the oil is shimmering, add the sliced onion and sauté until it becomes translucent and soft, about 5 minutes. Add the chopped tomatoes and continue to cook, stirring occasionally, until the tomatoes break down and meld with the onions, forming a fragrant base.
2. Pour 1.5 L of water into the pot with the softened onions and tomatoes. Increase the heat to high and bring the mixture to a gentle boil. While waiting, cut 700 g of firm white fish into large chunks, ensuring they are uniform in size for even cooking.
3. Once the water reaches a boil, carefully add the fish chunks to the pot. Reduce the heat to a simmer and allow the fish to cook gently. The fish is done when it turns opaque and flakes easily with a fork, which should take about 8 to 10 minutes.
4. As the fish simmers, roll 1 lemon on the counter to release its juices, then cut it in half and squeeze the juice into the pot, being careful to catch any seeds. Stir gently to combine the flavors. Taste the soup and season with fine sea salt and black pepper to your preference, adjusting as needed to balance the flavors.
5. Finish the soup by drizzling a little more olive oil over the top for richness. Serve hot, ensuring each bowl has a generous portion of fish and broth. Enjoy this comforting dish with family, as it is traditionally shared at Filipino home tables.