Ingredients
Serves 4
½ cup chopped brown onion
4 cloves garlic, chopped
4 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
1 lemon, juiced
3 tablespoons parsley, finely chopped
750g (1lb 12½oz) white flesh fish fillets
3½ cups water
Method
In a large saucepan, sauté onion and garlic in three tablespoons olive oil, salt, pepper,
½ lemon juice until soft. Add fish and water and bring to the boil. Cook for 2–3 minutes.
Add remaining lemon juice, oil and parsley. Then reduce to a simmer for 5–10 minutes or until fish is cooked. You can add more salt or lemon to taste when finished.
Serve with crusty bread to dip in the soup.
This recipe comes courtesy of Adam and Jade Brand's book, 'Life, Love and Cooking', published by New Holland. To read more in our blog book review, visit http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx