Dab soup with pesto and cherry tomatoes

Directions

1. Bring the fish broth to a boil in a large saucepan. While that’s heating, prepare the rest of the ingredients. ⏱ ≈ 10 min
2. Squeeze a few drops of lemon juice over the dab fillets. ≈ 3 min
3. Cut the tomatoes in half. For a smoother soup, remove the seeds and chop the flesh into pieces, without the skin. ≈ 8 min
4. Thinly slice the new onions into rounds. ≈ 8 min
5. When the broth is simmering, reduce the heat: it should not be boiling anymore. ⏱ ≈ 10 min
6. Add the tomatoes, onions, and fish to the saucepan. Place the lid on loosely and simmer for about 5 minutes in the hot, but not boiling, broth. Use a diffuser if your stovetop doesn’t have a low setting. ⏱ 5 min
7. Chop the basil into large pieces. ≈ 3 min
8. Carefully arrange the fish fillets in 4 shallow bowls, using a slotted spoon. Pour the broth and vegetables over the fish. Add 1 teaspoon of pesto to each bowl and garnish with basil. ⏱ ≈ 10 min