Instructions: Cut fish into 2-inch pieces. Place in a 4 quart saucepan, add salt, water, and 1 sliced onion. Bring to a boil. Lower the heat, cover and simmer about 15 minutes until the fish just flakes. Discard the heads, and place the fish carefully in a large bowl, in layers with the remaining onion. Measure 2 1/2 cups of the broth, add remaining ingredients, bring to a boil, and cook 5 minutes. Pour over the fish. Chill at least 24 hours before serving.

This will keep several days.

Serves 5-6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.