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Indian Fish Soup

Serves 4 to 6 Soup seafood, Soups

Indian Fish Soup

Indian Fish Soup, as prepared in Indian home kitchens, is a comforting embrace of familiar flavors. This version captures the essence of family meals, where salt is not measured but judged by hand, and olive oil is used generously. The soup is often reserved for evenings when the family gathers, inviting everyone to dip into bowls of steaming warmth and share stories of the day.

The soup is a harmonious blend of tender, firm white fish swimming in a fragrant broth of onions and tomatoes. Olive oil lends a velvety richness, while a squeeze of lemon brightens the dish, creating a balance of flavors that is both soothing and invigorating. Serve it hot, with crusty bread or rice, to fully enjoy its comforting simplicity.

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. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, allowing the onion to soften and turn translucent, which should take about 5-7 minutes. This step builds a fragrant base for the soup.
  2. Add the chopped tomatoes to the pot with the softened onions. Stir well and let them cook until they break down into a thick, pulpy mixture. This should take another 5-8 minutes. The tomatoes should lose their raw smell and start to release their juices, enhancing the base's flavor.
  3. Pour in 1.5 L of water into the pot. Stir to combine the water with the onion-tomato base. Bring the mixture to a gentle boil over medium-high heat.
  4. While the soup base is coming to a boil, prepare the fish. Cut 700 g of firm white fish into bite-sized pieces. Once the soup is boiling, reduce the heat to medium-low and gently add the fish pieces to the pot.
  5. Allow the soup to simmer gently. The fish will cook through in about 10-12 minutes. You'll know it's done when the fish turns opaque and flakes easily with a fork.
  6. Once the fish is cooked, taste the soup and season with fine sea salt and black pepper to your preference. Squeeze the juice of 1 lemon into the soup to add a fresh, citrusy note.
  7. Give the soup a final stir and let it simmer for another 2 minutes to meld the flavors. Serve the Indian Fish Soup hot, garnished with a drizzle of olive oil if desired, and enjoy it with family and 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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