Korean 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 preparing your ingredients. Slice 1 onion into thin strips and chop 2 tomatoes into small cubes. Heat 80 ml of olive oil in a large pot over medium heat. Add the sliced onion to the pot and stir occasionally, allowing it to soften and become translucent without browning. This will take about 5 minutes, and the onion should release a sweet aroma.
2. Once the onion is softened, add the chopped tomatoes to the pot. Stir them into the onions and let them cook until the tomatoes break down and release their juices, which will deepen the flavor of the soup base. This should take around 5 minutes, and the mixture will start to look like a thick, fragrant paste.
3. Pour in 1.5 L of water into the pot, stirring to combine with the tomato-onion mixture. Bring the liquid to a gentle simmer over medium heat. While waiting for it to simmer, prepare 700 g of firm white fish by cutting it into bite-sized pieces, ensuring they are evenly sized for uniform cooking.
4. Add the fish pieces to the simmering pot. Gently stir to ensure the fish is submerged in the liquid. Allow the soup to simmer gently, adjusting the heat as necessary to maintain a gentle bubble. 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 preference. Remember, Korean home cooking often relies on tasting and adjusting as you go, so add the seasoning gradually.
6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring well to incorporate the citrus flavor throughout the soup. The lemon will brighten the flavors and add a refreshing contrast to the rich broth. Serve the soup hot, ideally with rice or other side dishes, for a complete meal.