Damiettan Fish Soup With Blackened Onions

• 6 tablespoons olive oil divided
• 2 pounds onions thinly sliced
• 1 1/2 pounds fish fillets firm, fatty, such as salmon or mahi mahi
• 8 cups water for soup
• 2 juice lemons
• salt to taste, my mother-in-law uses quite a lot, about 1 Tbsp. or more
• 2 cups quinoa Egyptian rice, or other short grain white rice
• 3 3/4 cups water for quinoa or rice

1. Saute the onions in 3 Tbsp. olive oil until they are mostly black, about 20-30 minutes.
2. Blackened onions. Don't be scared, they're supposed to look like that!
3. Allow the onions to cool slightly, then puree in a blender with 1 cup water.
4. Heat 3 Tbsp. olive oil over medium high heat, then add the fish skin side up to the hot pan. Allow the fish to cook for a few minutes.
5. Add water, 1/2 the onion mixture, the juice of two lemons, and a lot of salt. Stir.
6. Cover pot and bring to a boil, then reduce heat to a simmer and allow to simmer for about half an hour, stirring occasionally.
7. When the Soup reaches the boil, it is time to start the rice or quinoa. Cook the rice or quinoa according to package directions, except that you should add the remaining onion mixture to the pot at the beginning and reduce the amount of water by 1/4 cup.
8. When the rice/quinoa is ready the soup should also be ready. The broth should look fatty from the fish fat and the fish should be cooked all the way through.

olive oil, onions, fillets firm, water, lemons, salt, quinoa egyptian rice, water

Taken from www.yummly.com/recipe/Damiettan-Fish-Soup-With-Blackened-Onions-1670570 (may not work)