Summary

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

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Instructions

1. 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.
2. 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.