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Pakistani Fish Soup

Serves 4 to 6 Soup seafood, Soups

Pakistani Fish Soup

Pakistani Fish Soup graces the tables of Karachi, Lahore, Peshawar, and Islamabad with its comforting presence. It is typically enjoyed during family lunches or dinners, especially when the desire for a nourishing, communal dish arises. This version captures the essence of home cooking, where salt is measured by instinct and olive oil flows freely, embodying the generosity of Pakistani hospitality.

The soup offers a delicate balance of flavors with the firm white fish lending a tender texture, while the onion and tomatoes provide a subtle sweetness. A squeeze of lemon brightens the broth, and a pinch of fine sea salt and black pepper rounds everything off. It's a dish meant for sharing, inviting everyone at the table to savor its warmth and simplicity.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. In a large pot, heat 80 ml of olive oil over medium heat. Dice 1 onion and add it to the pot, stirring occasionally. Cook until the onion becomes translucent and soft, releasing a sweet aroma, about 5-7 minutes. Be careful not to let it brown, as this will alter the flavor of the soup.
  2. Chop 2 tomatoes into small pieces and add them to the softened onions. Stir and cook until the tomatoes break down and meld with the onions, forming a thick, fragrant base. This should take about 10 minutes, and you'll notice the oil starting to separate from the tomato mixture.
  3. Pour in 1.5 L of water into the pot, stirring to combine with the tomato-onion base. Bring the mixture to a gentle boil, then reduce the heat to low. This creates a flavorful broth that will infuse the fish with taste.
  4. Cut 700 g of firm white fish into large chunks and add them to the simmering broth. Ensure the fish is fully submerged. Cook gently until the fish turns opaque and flakes easily with a fork, which indicates it's perfectly cooked.
  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 its brightness throughout the soup. Taste and adjust the seasoning if necessary, ensuring a balanced flavor profile.
  6. Ladle the soup into bowls, ensuring each serving has a generous portion of fish. Drizzle a little more olive oil on top if desired, and serve immediately, inviting everyone to enjoy this warm, comforting dish together.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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