Thai 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 preparing your ingredients: finely chop 1 onion and roughly chop 2 tomatoes. Heat 80 ml olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent without browning, about 5-7 minutes.
2. Add the chopped tomatoes to the pot. Stir them into the softened onions, allowing the tomatoes to break down slightly and release their juices. This should take about 3-5 minutes, during which the mixture will become fragrant and slightly thickened.
3. Pour in 1.5 L of water into the pot, stirring to combine with the onion and tomato base. Increase the heat to high and bring the mixture to a gentle boil. This will help meld the flavors together.
4. While the soup base is coming to a boil, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are roughly the same size for even cooking. Once the soup reaches a boil, reduce the heat to medium-low and gently add the fish pieces to the pot.
5. 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 5-7 minutes. Be careful not to overcook the fish, as it should remain tender and moist.
6. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring to incorporate the citrus flavor throughout the soup.
7. Taste the soup and adjust the seasoning if necessary. Serve the Thai Fish Soup 3 hot, ensuring each bowl contains a generous portion of fish and broth. Enjoy it with family or friends, as it is traditionally shared at the table.