Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 3 cloves Garlic, thinly sliced
  • 1 large Shallot, minced
  • 1 tsp Red chili flakes
  • 1 tbsp Fresh ginger, julienned
  • 1.5 Liters fish stock
  • 2 Large lemons, zest and juice
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 600g Firm white fish (Cod or Halibut), cut into 2-inch chunks
  • 0.25 cup Fresh cilantro or dill, roughly torn
  • 1 Scallion, thinly sliced

Instructions:

  1. Place a large heavy-bottomed Dutch oven over medium heat and add the extra virgin olive oil. Add the sliced garlic, minced shallots, julienned ginger, and red chili flakes. Sauté for 2 minutes until aromatics are fragrant.
  2. Grate the zest of two lemons directly into the hot oil, stirring for 30 seconds to bloom the essential oils.
  3. Pour in the 1.5 liters of fish stock. Increase heat to medium-high and bring the liquid to a gentle simmer. Season with sea salt and cracked black pepper.
  4. Whisk in the juice of one lemon to create a light emulsion with the olive oil base.
  5. Gently add the 600g of white fish chunks to the simmering broth. Cook for 4-5 minutes until the fish is opaque.
  6. Ladle the soup into bowls and garnish with fresh cilantro or dill and sliced scallions.