Middle Eastern 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 of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing a sweet aroma, about 5-7 minutes. Be careful not to let it brown, as this could alter the soup's flavor.
2. While the onion is cooking, dice 2 tomatoes. Add them to the pot once the onion is ready. Stir the mixture, allowing the tomatoes to break down and meld with the onion, creating a fragrant base. This should take about 3-4 minutes, during which the tomatoes will soften and their juices will begin to combine with the oil.
3. Pour in 1.5 L of water to the pot, stirring to combine with the onion and tomato base. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently.
4. Cut 700 g of firm white fish into large chunks. Add the fish to the simmering soup. Allow it to cook gently in the broth, ensuring that the fish remains tender and doesn't fall apart. The fish is done when it turns opaque and flakes easily with a fork, which should take about 5-7 minutes.
5. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring to incorporate the citrus flavor throughout the soup. Taste again and adjust the seasoning if necessary, ensuring a balanced flavor profile. Serve the soup hot, with a drizzle of olive oil on top if desired, and enjoy it as a shared meal.