West African 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 the aromatics. Finely chop 1 onion and 2 tomatoes. In a large pot, heat 80 ml olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Add the tomatoes to the pot and continue to cook, stirring occasionally, until they break down into a thick, fragrant mixture.
2. While the aromatics are cooking, prepare the fish. Rinse 700 g firm white fish under cold water and pat dry with paper towels. Cut the fish into large chunks, ensuring they are uniform in size for even cooking. Season the fish lightly with fine sea salt and black pepper to taste.
3. Once the tomato-onion mixture is ready, pour in 1.5 L water. Stir well to combine and bring the mixture to a gentle boil. Carefully add the seasoned fish chunks to the pot, ensuring they are submerged in the liquid. Reduce the heat to a simmer.
4. Allow the soup to simmer gently, uncovered, until the fish is cooked through and flakes easily with a fork, about 15-20 minutes. The broth should be flavorful and slightly thickened by the breakdown of the tomatoes.
5. Taste the soup and adjust the seasoning with additional fine sea salt and black pepper, if needed. Squeeze the juice of 1 lemon into the soup, stirring well to incorporate the citrus flavor. Serve the soup hot, with a final drizzle of olive oil over each bowl to enhance the richness.