- 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 solid fish fillet)
- ½ bunch Parsley
Peel onions and garlic, cut onions into thin strips and finely chop garlic. Heat olive oil in a saucepan and saute onions and garlic for a few minutes. Add orange peel and fish stock, bring to a boil and reduce heat, simmer for about 8 minutes.
Rinse fish, pat dry, cut into bite-sized pieces and add to the soup, simmer for 4 minutes. Season with orange and lime juice, salt and pepper. Sprinkle soup with chopped parsley and serve.