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Peruvian Fish Soup 3

Serves 4 to 6 Soup seafood, Soups

Peruvian Fish Soup 3

Peruvian Fish Soup 3 is a cherished dish that finds its way to the table in homes across Peru, particularly when families gather for a hearty and comforting meal. This version, reflective of how Peruvian home cooks truly prepare it, emphasizes an intuitive approach where salt is judged by hand and olive oil is used with a generous hand. It's a recipe passed down through generations, capturing the essence of familial warmth and shared dining.

As you savor this soup, expect a rich and comforting flavor, anchored by the robust taste of firm white fish and the tangy brightness of fresh lemons. The tomatoes and onions meld together, creating a savory base that speaks to the simplicity and depth of Peruvian home cooking. This dish is meant to be shared, inviting everyone to partake in a communal experience that’s as much about the company as it is about the taste.

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 ingredients. Dice 1 onion and 2 tomatoes into small, even pieces. This will ensure they cook evenly and release their flavors effectively. Set them aside separately.
  2. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally and cook until the onion becomes translucent and soft, releasing its aroma. Be careful not to let it brown, as this can add an unwanted bitterness.
  3. Add the diced tomatoes to the pot with the softened onions. Stir to combine and allow the tomatoes to cook down, releasing their juices. This should create a fragrant, slightly thickened base for the soup.
  4. Pour in 1.5 L of water into the pot. Stir gently to combine with the aromatic base. Allow the mixture to come to a gentle simmer, which will help meld the flavors together.
  5. While the soup base simmers, prepare the fish. Cut 700 g of firm white fish into bite-sized pieces. Add the fish to the pot, ensuring the pieces are submerged in the liquid. Simmer gently until the fish is opaque and flakes easily with a fork, indicating it is cooked through.
  6. Once the fish is cooked, taste the soup and season with fine sea salt and black pepper to your preference. The salt should enhance the natural flavors without overpowering them.
  7. Finish the soup by squeezing the juice of 1 lemon into the pot. Stir to incorporate the citrus, which will brighten the flavors and add a fresh note. Serve the soup hot, ensuring each bowl has a generous portion of fish and broth.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

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