Fish soup and orange

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  • Sunflower oil: 2 Tablespoons
  • Onion, finely chopped: 1
  • Garlic cloves, crushed: 2
  • Fish broth: 1,2 l
  • Paprika: 1/2 Teaspoon
  • Pulp, tomato: 1 Tablespoon
  • Fish fillets of white meat, boneless and to the cubes: 500 g
  • Grated orange peel: 1 Teaspoon
  • Oranges (high): 2
  • Fresh parsley and chopped: 1 the Hand-full
  • Salt and black pepper powder: taste.


Heat the oil in a large pot. Add the onion and garlic and saute for about 4 minutes.

Pour the broth, add the pepper and the tomato pulp and cook on a low heat for 5 minutes. Add the fish, the juice and the zest of the orange peel and boil on a low heat for 2 to 3 minutes.

Season soup with salt and pepper. Distribute by the bowls of soup and garnish with chopped parsley. Serve immediately.

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