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Spanish Fish Soup with Orange
Source: dLife

This dish, better known as "Sopa Cachorrena" Seville Orange Soup, is made with hake or whiting and oranges.

Prep Time: 12 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 344.2
Total Carbs 38.4 g
Dietary Fiber 7.9 g
Sugars 12.0 g
Total Fat 7.2 g
Saturated Fat 1.1 g
Unsaturated Fat 1.2 g
Potassium 915.1 mg
Protein 32.1 g
Sodium 147.4 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Fruits , 1 1/2 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/4 lb  Fish, whiting, mixed species, fillet, raw
5 cup  cold water
4 each  medium oranges
2 tbsp  olive oil
5 each  medium garlic cloves
1 each  large onion
1 each  fresh tomatoes
4 each  small potatoes
1 tsp  paprika
1 pinch  salt
1 pinch  black pepper
1 tbsp  chopped parsley
  1. Fillet the fish and cut each fillet into three, reserving all the trimmings.
  2. Put the fillets on a plate, sprinkle with salt and chill.
  3. Put the trimmings in a pan, add the water and a spiral of orange rind.
  4. Bring to a simmer, skim, cover and cook gently for 30 minutes.
  5. Heat the oil on high in a large flameproof casserole dish.
  6. Smash the garlic cloves with the flat of knife and fry until they are colored. Discard them and turn down the heat.
  7. Fry the onion gently until it is softened, adding the tomato halfway through.
  8. Strain in the hot fish stock (and orange spiral, optional) and bring back to boil.
  9. Add the potatoes to the pan and cook for an additional 5 minutes.
  10. Add the fish pieces to the soup, be careful not to let it boil.
  11. Cook for about 15 minutes.
  12. Add the squeezed orange juice and lemon juice, if using, and the paprika with salt and pepper to taste.
  13. Serve in bowls, garnish with parsley.

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