This is a simple soup from southern Spain which is delicious served as part of a supper menu with crusty bread. If Seville oranges are not available substitute any kind of orange.
2 lb. cod or haddock steaks,
2- inches thick
2 teaspoons salt
4 fl. oz. olive oil
2 garlic cloves
1 medium-sized onion, finely chopped
2 pints fish stock
1 teaspoon grated lemon rind juice of
3 Seville oranges
Place the fish steaks on a board and sprinkle them with the salt. Set aside for 15 minutes.
In a medium-sized saucepan, heat the oil over moderate heat. Add the garlic and cook, stirring occasionally, for 4 to 6 minutes or until the garlic is golden brown. Using a slotted spoon, remove and discard the garlic.
Add the onion to the pan and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Gradually stir in the stock and lemon rind.
Increase the heat to moderate and bring the liquid to the boil. Add the fish to the pan. Reduce the heat to low and cook the fish for 10 to 15 minutes or until it flakes easily when tested with a fork.
Remove the pan from the heat and stir in the orange juice. Spoon the fish into a heated soup tureen. Pour over the soup and serve immediately.