- 1 cup of chopped onions
- 1 bay leaf
- 2 sprigs of parsley
- 3 teaspoons of salt
- 2½ pounds of sturgeon, halibut or haddock steaks, cut 1 inch thick
- 4 tablespoons of butter
- 2 cups of thinly sliced onions
- 1 medium cucumber, peeled and halved, seeded and finely chopped
- 2 tomatoes, peeled, seeded and coarsely chopped
- ⅛ teaspoon of white pepper
- 4 teaspoons of capers
- 1 lemon, thinly sliced
- 2 tablespoons of finely chopped parsley
- 12 black olives
- In a 3- to 4-quart pot, combine 6½ cups of water, the onions, bay leaf, parsley and 1 teaspoon of salt.
- Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch.
- Remove the fish and cut it into 1-inch chunks.
- Strain the fish stock through a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.
- In a 2- to 3-quart casserole, melt the butter over high heat.
- Add the sliced onions, and cook 6 to 8 minutes until the onions are soft but not brown.
- Stir in the cucumbers and tomatoes and simmer 10 minutes.
- Pour in the strained fish stock, season with the remaining 2 teaspoons of salt and white pepper, and drop in the fish.
- Simmer gently a minute or two, until the soup and fish are heated through.
- Off the heat and stir in the capers, lemon, parsley and.
- Taste for seasoning and serve directly from the casserole.
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