Middle Eastern 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. Begin by finely chopping 1 onion. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil shimmers, add the chopped onion and sauté gently. Stir occasionally until the onion becomes translucent and fragrant, about 5-7 minutes. Be careful not to let the onion brown, as this will alter the soup's flavor.
2. Dice 2 tomatoes and add them to the pot with the onions. Stir to combine, allowing the tomatoes to soften and release their juices. This should take about 5 minutes, and you'll notice the mixture becoming more cohesive and fragrant.
3. Pour in 1.5 L of water, stirring to incorporate the onion and tomato base. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to meld the flavors together.
4. While the soup base is simmering, prepare 700 g of firm white fish by cutting it into bite-sized pieces. Add the fish to the pot, ensuring it is submerged in the liquid. Allow it to cook gently, simmering until the fish turns opaque and flakes easily with a fork, approximately 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 well to combine. This will brighten the flavors and balance the richness of the soup.
6. Once the fish is cooked and the flavors are well combined, taste the soup again and adjust the seasoning if necessary. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy it as a shared meal at the table.