Fish Soup

Melt butter in a large pot and add the fish heads, 1 onion, the rosemary, white wine, and lemon juice

Cook for about 20 minutes

Strain the broth through a fine-mesh sieve

Caramelize the remaining onions and garlic in olive oil

Add the descaled tomatoes, chopped parsley, and thyme to the pot

Combine the cooked broth with the tomato mixture

Bring the soup to a simmer

Add the cleaned fish, placing the one with the tougher flesh first

If using crawfish, they should be pre-fried

Cook over low heat until the fish is cooked through

Taste and adjust seasoning as needed

Serve in a bowl, garnished with chopped fresh parsley.