Serves:

Ingredients:

3 lb Mixed fish, cleaned *
2 ts Salt
4 x Sprigs Parsley
1/2 ts Dried Marjorin
1 ts Dried Thyme
2 x Med. Bay Leaves
10 c Water
6 x Med potatoes, peeled,in 1/4s
3 tb Butter or margarine
Lge clove Garlic, crushed
2 x Lge Onions, peeled **
1/2 ts Pepper

Method:

Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into chunks of equal size.
Saute onions and garlic in heated butter or margarine in a large kettle until tender.
Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper.
Bring to a boil.
Add prepared fish and lower heat to moderate.
Cook, covered, about 25 minutes, until fish and potatoes are tender.
Remove and discard bay leaves.
Put slices of bread in wide soup plates.
Ladle broth over bread.
Serve fish and potatoes separately on a platter.
Serves 6 to 8.