Lebanese 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 finely chopping 1 onion. Heat 80 ml olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, stirring occasionally to prevent any browning. This should take about 5 minutes, and the onions will release a sweet aroma, forming the fragrant base for the soup.
2. While the onions are cooking, dice 2 tomatoes. Once the onions are ready, add the tomatoes to the pot. Stir them in and allow them to cook until they break down slightly and release their juices, which will take another 5 minutes. The mixture should become a bit saucy and fragrant.
3. 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 boil over medium-high heat. This will help meld the flavors together and form the broth for the soup.
4. Cut 700 g of firm white fish into large chunks, ensuring they are uniform in size for even cooking. Carefully add the fish pieces to the pot. Reduce the heat to a simmer and let the fish cook gently. You'll know the fish is done when it turns opaque and flakes easily with a fork, which should take about 10 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 of the fish and vegetables without overpowering them.
6. Finally, squeeze the juice of 1 lemon into the soup, stirring well to distribute the citrus flavor throughout. The lemon will brighten the dish and balance the richness of the olive oil. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy it with family or friends.