NCFC:Recipes/Cadiz-style Fish Broth by Penelope Casas

This is in Penelope Casas' The Foods and Wines of Spain (p. 129, Alfred A. Knopf, New York, 1984)

1 lb. whiting, cleaned and sliced into 1/2-inch-thick rounds (can substitute cod)
Coarse salt
4 tb. olive oil
2 cloves garlic, peeled
1 onion, finely chopped
4 cups fish broth or clam juice
Juice of 1 orange (if Seville orange is available, use 1 1/2 oranges and eliminate the lime juice)
Juice of 1 lime or lemon

Sprinkle the fish slices with coarse salt. Let them sit 1 hour (this helps to firm the fish). In a deep casserole, heat the oil; add the garlic and cook until it is golden on all sides. Discard the garlic and add the onion to the pot. Saute until it is wilted. Pour in 2 cups of the fish broth, cover and simmer 10 minutes. Add the remaining 2 cups of the fish broth and the fish. Cover and cook 15 minutes more.

Transfer the fish pieces from the broth to a dish. Removal any skin and bones and break the fish into small pieces. Return to the broth. Add the orange and lime juices and serve very hot.