Name: Fish Soup with Orange
Yield: Serves six
Cuisine: Spanish
Ingredients: salt and ground black pepper; 1 kg/2¼ lb small hake or whiting, whole but cleaned; 4 bitter oranges or 4 sweet oranges and 2 lemons; 1-2 litres/2 pints/5 cups water; 4 small potatoes, cut into rounds; 1 tomato, peeled, seeded and chopped; 5 ml/1 tsp paprika; 15–30 ml/1–2 tbsp finely chopped fresh parsley, to garnish; 1 large onion, finely chopped; 5 garlic cloves, unpeeled; 30 ml/2 tbsp olive oil

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The old name for this soup is sopa Cachorreña - Seville orange soup - and it is good served post-Christmas, when bitter Seville oranges are in season. It has a beautiful orange colour. The fish used is normally small hake, but any white fish is suitable.

Ingredients

1 kg/2¼ lb small hake or whiting, whole but cleaned
1-2 litres/

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean
Soup

Method

Fillet the fish and cut each fillet into three, reserving all the trimmings. Put the fillets on a plate, salt lightly and chill. Put the trimmings in a pan, add the water and a spiral of orange rind. Bring to a simmer, skim, then cover and cook gently for 30 minutes.

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