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This rich Italian soup can be the foundation of a light meal; serve hot to 6 people.

• 2 garlic cloves, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup tomato paste
• 2 Tablespoons olive oil
• 1/4 cup thinly sliced onions
• 6 cups fish stock
• 1 pound sea bass or red snapper fillets, cut in chunks
• 1/3 cup orzo (rice-shaped pasta)
• thin lemon and lime wedges
• parsley, minced

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 with thin wedges of lemon and lime on the side.