Thai 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. Finely chop 1 onion and dice 2 tomatoes. Cut 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. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. This step builds a fragrant base for the soup, allowing the onion's sweetness to develop without browning.
3. Add the diced tomatoes to the pot. Stir them into the onions and cook until the tomatoes start to break down and release their juices, creating a rich, aromatic base. This should take about 3 to 4 minutes, and you'll notice the mixture becoming saucy.
4. Pour in 1.5 L of water and bring the mixture to a gentle simmer. Once simmering, carefully add the fish pieces to the pot. Make sure the fish is submerged in the liquid for even cooking.
5. Allow the soup to simmer gently, ensuring the heat is not too high to prevent the fish from breaking apart. The fish is done when it turns opaque and flakes easily with a fork, which should take about 5 to 7 minutes.
6. Season the soup with fine sea salt and black pepper to taste. Squeeze the juice of 1 lemon into the pot, stirring well to combine. The lemon adds a bright, fresh finish to the soup, balancing the flavors beautifully.
7. Ladle the soup into bowls, ensuring each serving has a good mix of fish and vegetables. Serve hot, and enjoy this comforting Thai Fish Soup with family and friends.