- 2 Yellow onions
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 2 teaspoons grated Orange peel
- 750 milliliters Fish stock (from a jar)
- 5 tablespoons Orange juice
- 3 tablespoons Lime juice
- 500 grams Monkfish (or other meaty fish fillet)
- ½ bunch Parsley
Peel onion and garlic. Finely slice onion and finely chop garlic. Sauté onion and garlic in olive oil. Add orange zest and fish stock, bring to a boil and simmer about 8 minutes over low heat.
Rinse fish, pat dry and cut into bite-sized pieces. Add fish to soup and let stand 4 minutes. Season with orange juice, lime juice, salt and pepper. Finely chop parsley. Sprinkle soup with parsley before serving.