Pakistani 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. Add the chopped onion to the pot, stirring occasionally. Cook until the onion becomes translucent and soft, releasing its sweet aroma without browning.
2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the diced tomatoes to the pot. Stir and cook the tomatoes until they break down and form a thick, fragrant base, which should take on a rich, deep red color.
3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato base. Bring the mixture to a gentle simmer. This will create a flavorful broth that forms the foundation of the soup.
4. Cut 700 g of firm white fish into large chunks and add them to the simmering broth. Allow the fish to cook gently in the broth, turning occasionally. The fish is done when it turns opaque and flakes easily with a fork.
5. Season the soup with fine sea salt and black pepper to taste, stirring well to ensure the seasoning is evenly distributed. Squeeze the juice of 1 lemon into the soup, adding a bright, fresh note that balances the richness of the broth.
6. Serve the soup hot, garnished with a drizzle of olive oil if desired. This finishing touch adds a layer of richness and enhances the overall flavor profile, making it ready to share around the table.