Fruity Monkfish Soup
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.