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Japanese Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Japanese Fish Soup 2

Japanese Fish Soup 2 is a beloved staple in many Japanese households, reflecting the comforting simplicity of home cooking. This version captures the essence of familial meals, where ingredients are thoughtfully balanced and seasoned by intuition rather than strict measurements. The generous use of olive oil and the addition of fresh lemon bring a touch of brightness, making it a versatile dish suitable for any day of the week.

The soup is a harmonious blend of firm white fish, tender onions, and ripe tomatoes, simmered gently to create a broth that's both light and richly satisfying. The result is a warm, fragrant bowl that invites second helpings, with each spoonful delivering a subtle dance of gentle saltiness and peppery notes, underscored by the citrusy zing of lemon.

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 the aromatics. Peel and finely slice 1 onion. Heat 80 ml olive oil in a large pot over medium heat. Add the sliced onion and stir occasionally, cooking until the onion becomes translucent and soft, about 5 to 7 minutes. Be careful not to let the onion brown, as this will alter the soup's flavor.
  2. While the onion is cooking, prepare the tomatoes. Core and roughly chop 2 tomatoes, ensuring to keep all the juices. Once the onion is soft, add the tomatoes to the pot. Stir them in and let them cook until they start to break down and release their juices, creating a fragrant base.
  3. Pour in 1.5 L water into the pot, stirring to combine with the onion and tomato mixture. Allow the liquid to come to a gentle simmer. This will help meld the flavors together, creating a rich broth.
  4. Prepare the fish while the broth is simmering. Cut 700 g firm white fish into bite-sized pieces, ensuring they are uniform for even cooking. Add the fish to the simmering broth, gently stirring to submerge the pieces.
  5. Continue to simmer the soup until the fish is cooked through and opaque, which should take about 5 to 8 minutes. The fish should flake easily when tested with a fork, indicating it's done.
  6. Once the fish is cooked, taste the soup and season with fine sea salt and black pepper to your preference. Cut 1 lemon in half and squeeze the juice into the soup, stirring well to incorporate the citrus flavor.
  7. Finish the soup by drizzling a little more olive oil on top for richness. Serve the soup hot, setting the table for sharing, as is traditional in Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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