Indonesian Fish Soup 2

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. Heat 80 ml of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion to the pot. Stir occasionally, cooking until the onion becomes translucent and fragrant, about 5-7 minutes. Be careful not to let the onion brown, as this will alter the soup's flavor.
2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the tomatoes to the pot. Stir them in and allow them to cook until they soften and release their juices, creating a rich, aromatic base. This should take about 5 minutes, and you'll notice the tomatoes breaking down and melding with the onions.
3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer over medium-high heat. This will help to infuse the water with the flavors of the aromatics, forming the broth for your soup.
4. While the broth is coming to a simmer, prepare 700 g of firm white fish by cutting it into large chunks. Once the broth is simmering, carefully add the fish pieces to the pot. Reduce the heat to medium-low and let the soup simmer gently. The fish is done when it turns opaque and flakes easily with a fork, which should take about 10 minutes.
5. Once the fish is cooked, taste the soup and season with fine sea salt and black pepper to your liking. Remember, the seasoning should enhance the natural flavors of the fish and vegetables without overpowering them.
6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring gently to combine. This will add a bright, fresh note to the dish. Serve the soup hot, allowing the flavors to shine as they mingle together.