Andalusian fish soup
4 servings
30 minutes
Andalusian fish soup is a refined dish of Spanish cuisine that embodies the sunny atmosphere of Andalusia. Its origin is linked to the coastal regions of Spain, where fresh seafood harmonizes with the aromas of citrus and spices. The tender fillet of monkfish gains a special depth of flavor from the rich fish broth, onion, and garlic, while orange zest and juice add a subtle fruity freshness to the soup. The finishing touch is chopped parsley and lime juice that refresh the dish and highlight its Mediterranean character. This soup is perfect for a light lunch or dinner, delighting with its rich taste and aromatic complexity. It not only warms you but also transports you to the sunny shores of Spain with every sip.
1
Chop the onion and garlic and sauté with olive oil, salt, and pepper.
- Onion: 2 heads
- Garlic: 2 cloves
- Sea salt: to taste
- Ground black pepper: to taste
2
Grate the orange zest. Add it to the onion and garlic. Drizzle with orange juice.
- Oranges: 1 piece
3
Pour the onion-garlic mixture with fish broth, bring to a boil, and cook for 10 minutes.
- Fish broth: 1 l
4
Add monkfish fillet to the soup. Cook for 5 minutes.
- Monkfish fillet: 500 g
5
Sprinkle the soup with chopped greens. Add a few pieces of orange pulp. Drizzle with lime juice.
- Parsley: 1 bunch
- Oranges: 1 piece
- Lime: 1 piece