Persian 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, deep pot over medium heat. Once the oil is shimmering, add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma, 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 cook until the tomatoes have softened and started to break down, releasing their juices, which should take about 5 minutes. This will create a rich base for the soup.
3. Pour in 1.5 L of water into the pot with the softened onions and tomatoes. Stir to combine all the ingredients, then bring the mixture to a gentle simmer. This will allow the flavors to meld together.
4. While the soup base is simmering, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are uniform in size for even cooking. Once the soup has been simmering for about 10 minutes, add the fish chunks to the pot.
5. Continue to simmer the soup gently, allowing the fish to cook through. The fish is done when it turns opaque and flakes easily with a fork, which should take about 10 to 12 minutes. Avoid stirring too vigorously to keep the fish chunks intact.
6. Once the fish is cooked, season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the soup, stirring gently to incorporate. This will brighten the flavors and add a refreshing acidity.
7. Before serving, taste the soup one last time and adjust the seasoning if necessary. Ladle the soup into bowls, ensuring each serving has a generous amount of fish and broth. Serve hot, inviting everyone to enjoy this comforting and aromatic Persian Fish Soup 3.