1 c. coarsely chopped onions
1 bay leaf
2 sprigs parsley
3 tsp. salt
2 1/2 lbs. sturgeon, halibut, or haddock steaks, cut about 1 inch thick
4 tbsp. butter
2 c. thinly sliced onions
1 med. cucumber, peeled, halved, seeded and finely chopped
2 tomatoes, peeled, seeded and coarsely chopped
1/8 tsp. white pepper
4 tsp. capers, drained and washed under cold running water
1 lemon, thinly sliced
2 tsp. finely chopped parsley
12 black olives, pitted

In a 3-4 quart pot, combine 6 1/2 cups 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. Remove the fish and cut 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.

In a 2-3 quart casserole, melt butter over high heat. Add the sliced onions, and cook 6-8 minutes until the onions are soft but not brown. Stir in the cucumbers, and tomatoes and simmer 10 minutes. Add strained fish stock, salt and pepper and fish. Simmer gently, until soup and fish are heated through. Remove from heat, stir in capers, lemon, parsley, and olives. Season to taste. Serves 6-8.