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1. Saute the onions in 3 Tablespoons of olive oil until they are mostly black, about 20-30 minutes.
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2. Allow the onions to cool slightly, then puree in a blender with 1 cup water.
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3. Heat 3 Tablespoons of 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 until it's flaky (time will vary based on the type of fish - but when it flakes with a fork, it's done).
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4. Then add 8 cups of water, 1/2 the onion mixture, the juice of two lemons, and salt. Stir.
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5. Cover pot and bring to a boil, then reduce heat to a simmer and allow to simmer for about half an hour, stirring occasionally.
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6. 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 of the process and reduce the amount of water specified by the package by 1/4 cup.
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7. 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.
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8. Put some rice in your serving bowl and pour the soup mixture on top.
