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Lebanese Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Lebanese Fish Soup 2

Lebanese Fish Soup 2 captures the essence of home cooking, crafted in kitchens where precision is more about intuition than measurement. This dish is a staple on many Lebanese tables, embraced for its simplicity and the comforting warmth it provides during cooler months. It's a dish that evokes the feel of a family gathering, where the aroma of simmering fish and vegetables signals that it's time to sit down together.

The soup is a harmonious blend of firm white fish, softened onions, and ripe tomatoes, all simmered in a rich olive oil broth. A squeeze of lemon brightens each spoonful, while the seasoning of fine sea salt and black pepper is judged by hand, ensuring a perfect balance tailored by the cook's taste. Generosity with ingredients is key, inviting diners to savor the natural flavors and textures, each bowl a personal reflection of the cook's touch.

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 finely dicing 1 onion and 2 tomatoes. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the onions and sauté them gently, stirring occasionally until they become translucent and soft, about 5-7 minutes. Be careful not to let them brown, as this will affect the soup's flavor.
  2. Add the diced tomatoes to the pot with the softened onions. Stir them together and continue to cook for another 3-4 minutes until the tomatoes start to break down and release their juices, creating a fragrant base for the soup.
  3. Pour in 1.5 liters of water, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer over medium-high heat. This will form the broth for your soup.
  4. While the broth is coming to a simmer, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are roughly the same size for even cooking. Once the broth is simmering, add the fish chunks to the pot.
  5. Reduce the heat to medium-low and allow the soup to simmer gently. The fish will cook through and become opaque, which should take about 10-15 minutes. The fish should flake easily when tested with a fork, indicating it is done.
  6. Season the soup with fine sea salt and black pepper to taste, stirring well to ensure the seasoning is evenly distributed. The salt should enhance the natural flavors of the fish and vegetables without overpowering them.
  7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring to incorporate the bright citrus flavor. Drizzle a little more olive oil over the top for richness before serving. Taste once more and adjust seasoning if necessary before ladling into bowls to share.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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