Peel and chop 5 onions. Place in a large soup kettle, together with the water, parsley, salt, and bay leaves. Cook over high heat until the liquid comes to a boil. Add the fish and cook gently over low heat for 5 minutes. Do not overcook. Remove the fish from the soup kettle, discard the skin and bones, and cut the fish into bite-sized pieces. Strain the liquid into a bowl and reserve.
Slice 6 onions into the soup kettle and saute in butter until golden and transparent. Peel, seed, and chop the tomatoes coarsely. Peel the cucumbers, discard the seeds, and cut into thin slices. Add the tomatoes and the cucumbers to the onions and saute for about 8 minutes. Stir in the reserved fish liquid and add the fish. Reheat. Remove from the stove and add the lemon juice, dill, minced parsley, and olives. Stir gently and adjust the seasonings. Serve hot.
From: The New York Times Bread and Soup Cookbook by Yvonne Young Tarr
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