This sour-salty soup was made for those late-season tomatoes on your countertop about to go bad. They get jammy while the fish poaches. And go ahead, add some greens. Use shrimp! This soup is flexible.

4 servings

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 chilies, 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

Step 1

Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chilies 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.

Step 2

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

Step 3

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.