Name: Brothy Tomato and Fish Soup With Lime
Yield: 4 Servings
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

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Photo by Laura Murray, Food Styling by Susie Theodorou

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.

Recipe notes