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Japanese Fish Soup

Serves 4 to 6 Soup seafood, Soups

Japanese Fish Soup

Japanese Fish Soup finds its place on the home tables across Japan, where family cooks have perfected the balance of flavors through intuition and tradition. This comforting dish is not tethered to a specific season or celebration but is instead a staple that graces everyday meals, offering warmth and nourishment. Its creation is guided by the cook's hand, with salt adjusted by feel and a generous use of olive oil, capturing the essence of home cooking.

The soup is a delicate harmony of flavors, where the firm white fish mingles with the gentle sweetness of onion and the acidity of tomatoes. A squeeze of lemon brightens the broth, while fine sea salt and black pepper bring everything into focus. It is a dish that invites sharing, laid out simply yet generously, embodying the essence of Japanese 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 the aromatics. Peel and finely chop 1 onion. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion to the pot, stirring occasionally, and cook until the onion becomes translucent and soft, about 5-7 minutes. Ensure the onion does not brown, as this could add a bitter taste to the soup.
  2. While the onion is cooking, prepare the tomatoes. Core and roughly chop 2 tomatoes, ensuring you remove any tough stem parts. Add the tomatoes to the pot with the softened onions. Stir well and allow the tomatoes to break down, releasing their juices, which should take about 5 minutes. This will create a rich base for the soup.
  3. Pour in 1.5 L of water into the pot. Stir to combine the ingredients, and bring the mixture to a gentle simmer over medium-high heat. As the soup begins to simmer, the liquid should take on a slightly reddish hue from the tomatoes.
  4. While the soup base is simmering, prepare the fish. Cut 700 g of firm white fish into bite-sized pieces, ensuring they are evenly sized for uniform cooking. Add the fish pieces to the simmering soup. Reduce the heat to medium-low and let the soup continue to simmer gently. The fish is done when it turns opaque and flakes easily with a fork, usually about 5-7 minutes.
  5. Season the soup with fine sea salt and black pepper to taste. Start with a small amount, taste, and adjust as needed. The salt should enhance the natural flavors without overpowering them.
  6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring well to incorporate. The lemon juice will add a fresh, bright note to the soup. Serve the soup hot, allowing the flavors to meld together, and enjoy it with family or friends.
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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