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What You Need:
(To Serve: 6 to 8)
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1 cup coarsely chopped onions
1 bay leaf
2 sprigs parsley
3 teaspoons salt
2½ pounds sturgeon, halibut or haddock steaks, cut 1 inch thick
4 tablespoons butter
2 cups thinly sliced onions
1 medium cucumber, peeled, halved, seeded and finely chopped
2 tomatoes, peeled, seeded and coarsely chopped
½ teaspoon white pepper
4 teaspoons capers, drained and washed under cold running water
1 lemon, thinly sliced
2 tablespoons finely chopped parsley
12 black olives, pitted
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Translate this recipe:
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| How To Cook: |
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1. In a 3- to 4-quart pot, combine 6 ½ cups of water, the chopped onions, bay leaf, parsley and 1 teaspoon of the salt. Bring to a boil over high heat, then add the fish, lower the heat, and simmer uncovered, for 6 minutes, until the fish is firm to the touch.
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2. Remove the fish and cut it into 1-inch chunks. Strain the 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.
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3. 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.
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4. 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 stir in the capers, lemon, parsley and olives.
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5. Taste for seasoning and serve directly from the casserole.
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