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Japanese Fish Soup 3

Serves 4 to 6 Soup seafood, Soups

Japanese Fish Soup 3

Japanese Fish Soup 3 reflects the comforting simplicity found at the heart of Japanese home cooking. This dish is not bound by the constraints of festive occasions or special gatherings. Instead, it graces the everyday table, where the focus is on warmth and nourishment. Each family might adjust the salt to their preference, and the generous use of fat provides a richness that makes the meal both satisfying and familiar.

The soup boasts a clean yet robust flavor, with the firm white fish lending a delicate texture that contrasts with the softened onions and tomatoes. Olive oil adds a silky mouthfeel, while a squeeze of lemon brightens the broth, creating a harmonious balance. The seasoning of fine sea salt and black pepper is left to the cook's discretion, allowing for a personalized touch that celebrates the essence of home cooking.

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 your ingredients. Thinly slice 1 onion and roughly chop 2 tomatoes. Cut 700 g firm white fish into bite-sized pieces, ensuring any bones are removed. This will help the fish cook evenly and blend well with the soup.
  2. In a large pot, heat 80 ml olive oil over medium heat. Add the sliced onion and sauté gently until it becomes translucent and soft, about 5 minutes. Stir occasionally to prevent any browning, as you want the onion to release its sweetness without caramelizing.
  3. Add the chopped tomatoes to the pot and continue to cook, stirring occasionally, until they begin to break down and meld with the onions. This should take about 5 minutes. The mixture should become fragrant and slightly thickened, forming a rich base for the soup.
  4. Pour in 1.5 L water and bring the mixture to a gentle simmer. Carefully add the fish pieces to the pot. The fish should be submerged in the liquid to cook evenly. Allow the soup to simmer gently, adjusting the heat as necessary to maintain a gentle bubble.
  5. Simmer the soup until the fish is opaque and flakes easily with a fork, indicating it is cooked through. This should take about 10 minutes. The broth should be clear and infused with the flavors of the fish and vegetables.
  6. Season the soup with fine sea salt and black pepper to taste. Cut 1 lemon in half and squeeze the juice into the soup, stirring well to combine. The citrus will brighten the flavors and balance the richness of the olive oil.
  7. Before serving, taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls, ensuring each serving has a generous portion of fish and vegetables. Serve hot, allowing the flavors to be savored by everyone at the table.
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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