Fish N Citrus Soup
|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|
|Skinless cusk/Haddock/pike fillets/halibut/shark steaks||1 1⁄2 Pound|
|Finely chopped sorrel/Spinach||1 Cup (16 tbs)|
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.