Lebanese 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. Start by preparing your ingredients. Finely chop 1 onion and dice 2 tomatoes. Cut the 700 g firm white fish into bite-sized pieces, ensuring all bones are removed. This will help the fish cook evenly in the soup.
2. In a large pot, heat 80 ml olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and fragrant, about 5 minutes. Be careful not to let the onion brown, as this will affect the soup's flavor.
3. Add the diced tomatoes to the pot. Stir them into the onions and allow them to cook until they soften and release their juices, creating a rich base. This should take about 3 to 4 minutes, and you'll notice the tomatoes breaking down into a saucy consistency.
4. Pour in 1.5 L of water, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer. This will help meld the flavors together, creating a harmonious base for the soup.
5. Once the soup is gently simmering, carefully add the fish pieces. Stir gently to ensure the fish is submerged in the broth. Allow the soup to simmer until the fish is opaque and flakes easily with a fork, indicating it is cooked through.
6. Season the soup with fine sea salt and black pepper to taste. Remember, Lebanese cooking often relies on tasting and adjusting seasoning as you go, so add a little at a time until it suits your preference.
7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring well to distribute the citrus flavor. This will brighten the soup and balance the richness of the olive oil. Serve the soup hot, with extra lemon wedges on the side for those who prefer a more pronounced citrus note.