3 medium sized onions
3 tablespoons butter
2 pounds fresh spinach
salt and pepper to taste
3 pounds fresh fish, cleaned & split
2 cloves garlic, minced
1/4 cup vegetable oil
8 slices stale bread
Peel the onions and slice into thin rings. Heat the butter in a large skillet and sauté the onion rings until transparent. Rinse the spinach thoroughly to remove all sand and shake out the excess water. Add spinach to the onion rings. As the spinach wilts sprinkle it with salt and pepper to taste. Cut the fish into 1 inch pieces, add water to cover, and bring to a boil. Add the vegetables to the fish, and simmer it, covered, for 15 minutes, or until the fish is tender. Meanwhile, fry the garlic in the oil and add the bread slices one at a time, browning each slice on both sides. Add additional oil if needed. Place the sautéed bread slices in individual soup plates, ladle vegetables and fish over the bread and cover with broth.
