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Indian Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Indian Fish Soup 2

Indian Fish Soup 2 captures the essence of home cooking, a dish often reserved for quiet family dinners where comfort is paramount. In Indian kitchens, the preparation of this dish is a sensory experience, with each cook relying on instinct rather than strict measurements. The soup is a staple, not bound to any particular occasion, but always a welcome presence on the table, especially when shared among loved ones.

Expect a broth that is both light and rich, where the firm white fish absorbs the tangy notes of lemon and the subtle sweetness of tomatoes. The olive oil adds a smooth texture, while the onion imparts a gentle depth. Seasoned to personal preference with fine sea salt and black pepper, this soup is a warm embrace in a bowl, inviting everyone to partake in its simple, yet profound flavors.

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 2 tomatoes. Cut the 700 g firm white fish into bite-sized pieces and set aside. This preparation ensures even cooking and a harmonious blend of flavors in the soup.
  2. In a large pot, heat 80 ml olive oil over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until it becomes translucent and soft, about 5 minutes. This step builds a fragrant base, essential for the depth of flavor in the soup.
  3. Add the chopped tomatoes to the pot and continue to cook, stirring occasionally, until they break down into a soft, pulpy mixture. This should take about 5 to 7 minutes. The tomatoes will add a subtle sweetness and a rich color to the soup.
  4. Pour in 1.5 L of water and bring the mixture to a gentle simmer. Add the fish pieces to the pot, ensuring they are submerged in the liquid. The fish should cook gently in the simmering broth, absorbing the flavors of the aromatics and tomatoes.
  5. Continue to simmer the soup until the fish is cooked through and flakes easily with a fork. The fish should be opaque and tender, indicating it is perfectly cooked. This usually takes about 10 to 12 minutes, depending on the thickness of the fish pieces.
  6. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring well to combine. The lemon juice will brighten the flavors and add a refreshing tang to the soup.
  7. Taste the soup and adjust the seasoning if necessary. If desired, drizzle a little more olive oil on top before serving. Serve the soup hot, ideally with some crusty bread or rice on the side, and enjoy the comforting flavors of this homemade Indian Fish Soup 2.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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