Korean Fish Soup

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 aromatics. Peel and thinly slice 1 onion. In a large pot, heat 80 ml of olive oil over medium heat. Add the sliced onion to the pot and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let the onion brown, as this could impart a bitter taste to your soup.
2. While the onions are cooking, prepare the tomatoes. Core and roughly chop 2 tomatoes. Once the onions are soft, add the chopped tomatoes to the pot. Stir them in and allow them to cook until they start to break down and release their juices, creating a fragrant base for your soup.
3. Next, pour in 1.5 L of water to the pot. Increase the heat to high and bring the mixture to a gentle boil. While waiting, prepare the fish by cutting 700 g of firm white fish into large chunks, ensuring they are of similar size for even cooking.
4. Once the soup base is boiling, carefully add the fish chunks to the pot. Reduce the heat to a simmer. Allow the fish to cook gently in the broth, stirring occasionally, until the fish turns opaque and flakes easily with a fork, which should take about 10-15 minutes.
5. As the fish cooks, season the soup with fine sea salt and black pepper to taste. Start with a small amount, taste, and adjust as needed. The seasoning should enhance the natural flavors of the fish and vegetables 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 brighten the flavors and add a refreshing note to the soup. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy it as a comforting meal shared with family or friends.