Andalusian Fish Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s) (pollack fillet)
- 2 onions)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 1 orange (s), untreated
- 750 ml vegetable stock, clear
- 5 tablespoon orange juice
- 3 tablespoon lemon juice, freshly squeezed
- salt and pepper
- 4 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine rings. Finely dice the garlic. Sweat both in oil until translucent. Wash the orange with hot water and dry it, rub off 2 teaspoons of the peel, add to the garlic and onion with the stock. Briefly bring to the boil.
- Wash the fish, pat dry and cut into bite-sized pieces. Add to the soup and let it steep for 5 minutes. Season to taste with orange and lemon juice, salt and pepper. Sprinkle parsley on top before serving.
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