Filipino 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 preparing your ingredients: thinly slice 1 onion and chop 2 tomatoes into small pieces. This will help them release their flavors quickly when cooked.
2. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the sliced onion and chopped tomatoes. Stir occasionally, allowing them to soften and meld together into a fragrant base. The onions should turn translucent and the tomatoes should break down slightly, releasing their juices.
3. Pour 1.5 L of water into the pot with the softened onions and tomatoes. Increase the heat to bring the mixture to a gentle boil. This will help integrate the flavors of the aromatics into the broth.
4. While waiting for the broth to boil, cut 700 g of firm white fish into large chunks. Once the broth is boiling, carefully add the fish pieces to the pot. Reduce the heat to a simmer, ensuring the fish cooks gently and remains tender.
5. Let the soup simmer until the fish is cooked through, which should take about 10-15 minutes. The fish should be opaque and flake easily with a fork, indicating it is done.
6. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring gently to combine. This will brighten the flavors and add a refreshing citrus note.
7. Before serving, taste the soup once more to adjust the seasoning if necessary. Serve hot, ensuring each bowl has a generous portion of fish and broth. Enjoy this comforting Filipino Fish Soup with family and friends.