Persian Fish Soup

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, heavy-bottomed pot, heat 80 ml olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let the onion brown, as you want a sweet, fragrant base for the soup.
2. While the onion is cooking, dice 2 tomatoes. Once the onion is ready, add the diced tomatoes to the pot. Stir them in and allow them to cook until they break down and release their juices, creating a rich, aromatic mixture. This should take about 5 minutes, and you'll notice the oil taking on a reddish hue.
3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato mixture. Bring the liquid to a gentle simmer. As the soup begins to bubble, season it lightly with fine sea salt and black pepper to taste. This is your base, so ensure it's well-seasoned but not overwhelming.
4. Cut 700 g of firm white fish into bite-sized pieces. Carefully add the fish to the simmering pot. Allow the fish to cook gently in the broth, stirring occasionally. The fish is done when it turns opaque and flakes easily with a fork, which should take about 5-7 minutes.
5. Once the fish is cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. Squeeze the juice of 1 lemon into the pot, stirring well to incorporate the bright citrus flavor. The lemon juice will enhance the flavors and add a refreshing note to the soup.
6. Serve the Persian Fish Soup hot, garnished with a drizzle of olive oil if desired. This soup is best enjoyed immediately, shared around the table with family and friends.