Cotriade

• 3 pounds firm fish
• 4 large potatoes, sliced
• 2 Spanish onions, sliced

Make fish stock with fish heads, bones and trimmings. Strain. Cook sliced potatoes and onions with bouquet garni, marjoram, and salt and pepper to taste, in fish stock for 20 minutes. Add fish – cod, haddock, fresh sardines, grey mullet, mackerel, sea bass, etc., cut in 2-inch lengths – and enough water, if necessary, just to cover fish; cook over a high flame until potatoes are tender a