Cadiz Fish Soup

Ingredients...

2lb very fresh small hake, cod, or whiting thickly sliced Coarse salt & freshly ground black pepper 6 tbsps extra virgin olive oil 3 cloves of garlic, peeled 1 large onion, finely chopped 2 1/2 pts fish stock or water Juice of 2 seville oranges or 1 sweet orange and 1 lemon instead

Instructions...

1) Cover the fish slices with coarse salt and leave for 1 hour. Rinse, drain and put on one side.

2) Heat the oil and cook the whole garlic cloves until they turn golden brown. Discard the garlic and then add the onion. Cook gently until soft.

3) Pour in half the stock (or water), simmer for 15 mins then add the fish and remaining stock.

4) Cover and cook gently for 10 mins. Lift out the fish with a slotted spoon and remove and discard all bones and skin. Break into bite sized pieces and return to the soup with the orange/lemon juices.

5) Leave to stand for 10 mins so the flavours amalgamate.

6) Add salt & pepper to taste. Reheat and serve hot.