Peruvian 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 preparing your aromatics. Finely chop 1 onion and 2 tomatoes. In a large pot, heat 80 ml of olive oil over medium heat. Add the chopped onion to the pot, stirring occasionally, and cook until it becomes translucent and soft, about 5 minutes. Then, add the tomatoes and continue cooking until they break down and meld with the onions, forming a fragrant base.
2. While the aromatics are cooking, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are roughly the same size for even cooking. Season the fish pieces lightly with fine sea salt and black pepper, setting them aside for later.
3. Once the tomato-onion mixture is well combined and fragrant, pour in 1.5 L of water. Increase the heat to bring the mixture to a gentle boil. This will help infuse the water with the flavors of the aromatics, creating a rich broth.
4. Carefully add the seasoned fish pieces to the pot. Reduce the heat to a simmer, ensuring the liquid is gently bubbling. Allow the fish to cook until it is opaque and easily flakes with a fork, which should take about 10 minutes. The broth should be clear and aromatic, with the fish tender but not falling apart.
5. Taste the soup and adjust the seasoning with more fine sea salt and black pepper if needed. For a bright finish, squeeze the juice of 1 lemon into the soup, stirring gently to combine. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy this comforting Peruvian dish with family and friends.