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Fish N Citrus Soup

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Ingredients
  Fish stock/Chicken broth 3 Cup (48 tbs)
  Finely shredded orange peel 1 Teaspoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  White pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Skinless cusk/Haddock/pike fillets/halibut/shark steaks 1 1⁄2 Pound
  Finely chopped sorrel/Spinach 1 Cup (16 tbs)
Directions

In a large saucepan combine Fish Stock or chicken broth, orange peel, orange juice, onion, soy sauce, pepper, garlic, and bay leaf.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 5 minutes.
Meanwhile, if using fish steaks, remove skin and bones.
Measure thickness offish.
Cut fish into 1-inch pieces.
Carefully add fish to soup mixture.
Return just to boiling, then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness of fish).
Remove from heat.
Remove bay leaf.
Gently stir in sorrel or spinach till wilted.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy

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