Middle Eastern Fish Soup 2

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 and 2 tomatoes. Heat 80 ml of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion, stirring occasionally. Cook until the onion becomes translucent and soft, ensuring it doesn't brown, which should take about 5 minutes. Add the chopped tomatoes to the pot, stirring to combine, and cook until they break down into a thick, fragrant mixture.
2. While the aromatics are cooking, prepare 700 g of firm white fish by cutting it into large chunks. This will ensure the fish holds its shape during cooking. Once the tomato-onion mixture is ready, add the fish chunks to the pot, gently stirring to coat them in the aromatic base.
3. Pour 1.5 L of water into the pot, ensuring the fish and aromatics are fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer. The fish is done when it turns opaque and flakes easily with a fork, which should take about 10-15 minutes.
4. While the soup simmers, juice 1 lemon. Once the fish is cooked, taste the soup and adjust the seasoning with fine sea salt and black pepper to your preference. Stir in the lemon juice to add brightness and balance the flavors.
5. Finish the soup by drizzling a little more olive oil on top for richness. Serve the soup hot, ideally with some crusty bread or over rice, allowing everyone to share and enjoy the comforting flavors of this Middle Eastern Fish Soup 2.