Peruvian 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 preparing your ingredients. Dice 1 onion and 2 tomatoes into small pieces. This will help them break down quickly and release their flavors into the soup. Cut the 700 g of firm white fish into bite-sized pieces, ensuring they are uniform for even cooking.
2. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. This step is crucial for building the soup's base flavor.
3. Add the diced tomatoes to the pot with the onions. Stir well and allow them to cook until they start to break down and release their juices, forming a fragrant and slightly thickened base. This should take about 5 minutes, and you'll notice a rich aroma filling your kitchen.
4. Pour in 1.5 L of water, stirring to combine with the tomato and onion mixture. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld together.
5. Gently add the pieces of fish to the simmering broth. Stir carefully to ensure the fish is submerged and evenly distributed. Let the soup simmer until the fish is opaque and flakes easily with a fork, indicating it is cooked through. This should take about 5-7 minutes.
6. Season the soup with fine sea salt and black pepper to taste. Remember, the salt should enhance the natural flavors without overpowering them. Adjust the seasoning gradually, tasting as you go.
7. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring well to incorporate. This will add a bright, fresh note to the dish. Serve the soup hot, garnished with a drizzle of olive oil if desired, and enjoy this comforting Peruvian classic with family and friends.