Korean Fish Soup 3

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. Dice 1 onion and 2 tomatoes into small pieces. This will help them cook evenly and release their flavors into the soup. Cut the 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 diced onion and sauté until it becomes translucent and slightly golden, which should take about 5 minutes. This step builds the fragrant base for the soup, allowing the onion to release its sweetness without burning.
3. Add the diced tomatoes to the pot and stir them into the onions. Cook until the tomatoes start to break down and meld with the onions, creating a rich, aromatic base. This should take about 3 to 4 minutes, and you'll notice the mixture becoming slightly thicker and more vibrant in color.
4. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer. This will help the flavors meld together and create a cohesive broth.
5. Once the broth is simmering, gently add the fish pieces to the pot. Stir carefully to ensure the fish is submerged in the broth. Allow the soup to simmer until the fish turns opaque and flakes easily with a fork, indicating it is cooked through.
6. Taste the soup and season with fine sea salt and black pepper to your preference. Remember, the salt should enhance the flavors without overpowering them. The broth should taste balanced and flavorful.
7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring to incorporate. This adds a bright, fresh note that complements the richness of the fish and the depth of the broth. Serve the soup hot, ideally with a side of steamed rice or crusty bread for a complete meal.