Indonesian 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. Start by preparing your ingredients. Finely chop 1 onion and set it aside. Dice 2 tomatoes and keep them separate. Cut 700 g of firm white fish into bite-sized pieces, ensuring they are uniform for even cooking.
2. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. Be careful not to let the onion brown, as this will affect the soup's flavor.
3. Add the diced tomatoes to the pot with the softened onions. Stir them together and let the tomatoes cook down until they start to break apart and release their juices, creating a fragrant base. This should take about 3-4 minutes, and you'll notice a rich aroma filling the kitchen.
4. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato mixture. Increase the heat to bring the liquid to a gentle boil, then reduce to a simmer. This will help meld the flavors together.
5. Carefully add the fish pieces to the simmering soup. Allow them to cook gently in the broth, stirring occasionally. The fish is done when it turns opaque and flakes easily with a fork, which should take about 5-7 minutes.
6. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring to incorporate. The lemon will brighten the flavors and balance the richness of the fish and olive oil.
7. Once the soup is well-seasoned and the fish is perfectly cooked, remove the pot from heat. Serve the soup hot, making sure each bowl has a generous portion of fish and broth. Enjoy this comforting dish with family or friends, as is traditional in Indonesian home cooking.