italian fish soup with orzorating:
2 garlic cloves
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup tomato paste (about 1 heaped table spoon)
2 Tablespoons olive oil
1/4 cup thinly sliced onions (about half a smallish)
6 cups fish stock (2 1/2 pints)
1 pound sea bass or red snapper fillets, cut in chunks
1/3 cup orzo (rice-shaped pasta) (about 2.5 oz)
Crush garlic with the cumin, paprika, salt, and pepper, then mix in the tomato paste. Heat oil in a large saucepan over medium heat, add onion, and cook until golden--about 10 minutes. Add the spice mixture and stir for 3 minutes. Pour in the fish stock and bring to a boil. Reduce heat to low and add fish.
Cook for 10 minutes. Add orzo and cook on low for 10 more minutes. Taste for seasoning. Ladle into bowls, sprinkle with parsley, and serve.