Andalusian fish soup

Ingredients for 4 servings:

• 500 g fish fillet(s) (pollock fillet)
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 orange(s), untreated
• 750 ml vegetable broth, clear
• 5 tbsp orange juice
• 3 tbsp lemon juice, freshly squeezed
• salt and pepper
• 4 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious as a starter or as a light lunch in summer

Peel the onions and slice into thin rings. Finely dice the garlic. Sauté both in oil until translucent. Wash and dry the orange in hot water, grate 2 teaspoons of zest, and add it to the garlic and onion along with the broth. Bring to a boil briefly. Wash the fish, pat dry, and cut into bite-sized pieces. Add to the soup and let stand for 5 minutes. Season with orange and lemon juice, salt, and pepper. Sprinkle with parsley before serving.