Pakistani 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. Heat 80 ml of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and soft, which should take about 5-7 minutes. Be careful not to let it brown, as we want a sweet, fragrant base.
2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the tomatoes to the pot. Stir them in and let them cook until they start to break down and release their juices, about 5 minutes. This will create a rich, aromatic base for the soup.
3. Pour in 1.5 L of water into the pot. Stir to combine the ingredients and bring the mixture to a gentle simmer. This will help meld the flavors together and create a flavorful broth.
4. Cut 700 g of firm white fish into bite-sized pieces. Add the fish to the simmering broth. Allow it to cook gently in the broth until it turns opaque and flakes easily with a fork, which indicates it is cooked through.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste the broth to ensure the seasoning is balanced. Adjust if necessary.
6. Finish the soup by squeezing the juice of 1 lemon into the pot. Stir to incorporate the citrus, which will brighten the flavors of the soup. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy it with family and friends.