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Indian Fish Soup 3

Serves 4 to 6 Soup seafood, Soups

Indian Fish Soup 3

Indian Fish Soup 3 is a beloved staple in Indian home kitchens, where it is often prepared for casual family dinners or shared with friends on a relaxed weekend afternoon. This recipe captures the simplicity and warmth of home cooking, reflecting the unpretentious methods passed down through generations. It’s cooked with an intuitive sense for seasoning, and the generous use of olive oil highlights the dish's comforting richness.

The soup is a harmonious blend of tender white fish, softened onions, and juicy tomatoes, all swimming in a light, lemon-kissed broth. Each spoonful offers a soothing balance of tangy and savory notes, enhanced by a hint of black pepper. It's not just a dish; it's an experience of home, meant to be relished slowly with loved ones.

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 and 2 tomatoes. Heat 80 ml of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir occasionally to ensure the onion softens evenly without browning.
  2. Add the chopped tomatoes to the pot and stir them into the onions. Cook until the tomatoes break down and meld with the onions, forming a fragrant, slightly thickened base. This should take about 7-10 minutes, and you'll notice the oil beginning to separate from the tomato mixture.
  3. Pour in 1.5 L of water, stirring to combine with the tomato-onion base. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Add 700 g of firm white fish, cut into large chunks, ensuring the pieces are submerged in the liquid.
  4. Allow the soup to simmer gently, letting the fish cook through. The fish is done when it turns opaque and flakes easily with a fork, which should take about 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  5. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring well to incorporate. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to balance the flavors. Serve hot, garnished with a drizzle of olive oil if desired, and enjoy with family or friends.
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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