Persian 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. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. Be careful not to let the onion brown, as this will alter the flavor of the soup.
2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the tomatoes to the pot. Stir them in and allow them to cook until they break down and release their juices, creating a fragrant base. This should take about 5 minutes, and the mixture should be thick and aromatic.
3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato base. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer.
4. Cut 700 g of firm white fish into large chunks, ensuring they are roughly the same size for even cooking. Gently add the fish pieces to the simmering soup. Allow the soup to simmer until the fish is cooked through and flakes easily with a fork, which should take about 10 to 15 minutes. The fish should be opaque and tender.
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 incorporate the citrus flavor throughout the soup.
6. Before serving, taste the soup and adjust the seasoning if necessary. The soup should have a balanced flavor with a hint of citrus and a rich, savory depth from the fish and aromatics. Serve hot, inviting everyone to enjoy this comforting Persian dish together.