Brothy Tomato and Fish Soup With Lime

healthyish oil shallot garlic lemongrass serrano chiles tomato cod kosher salt lime juice fish sauce dill cilantro

Andy Baraghani

4 Servings

Source

Ingredients

3 Tbsp. vegetable oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped

2 red or green Thai or serrano chiles,finely chopped

3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped

1¼ lb. skinless, boneless cod, haddock,or halibut, cut into 1½" pieces

Kosher salt

2 Tbsp. fresh lime juice

1 Tbsp. (or more) fish sauce

⅓ cup coarsely chopped dill, cilantro, and/or basil

Method

Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chiles and cook, stirring occasionally, until aromatics start to soften but have not taken on any color, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.

Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medi um-low so broth is at a bare simmer.

Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.