Wash hands with soap and water. Wash and dry the produce. Halve the lemon. Cut off the root ends of the green onions and discard any wilted parts. Slice the green onions, keeping the white bottoms separate from the green tops. Chop the tomato. Dice the potatoes.

On a clean cutting board, pat fish dry with paper towels, cut into cubes, and season with salt and pepper. Always wash hands before and after handling raw meat.

Heat a little oil in a large skillet over medium-high heat. Add the white bottoms of the onions and cook until softened. Add the garlic and cook for 30 seconds.

Add the potatoes and broth to the skillet and bring to a boil over high heat. Reduce heat to low, cover and simmer until potatoes are tender.

Add the fish and tomatoes to the skillet. Increase heat to medium-high until it simmers, then cover and reduce to low until fish is cooked through (you can pull a piece apart to test, it should be white and flaky all the way through).

Remove the soup from the heat. Add the cream, juice of the lemon, and season with salt and pepper. Serve topped with green onion. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.