| • | Place bacon in 3-quart cooking pan on normal burn and cook for about 3 minutes.
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| • | Add onions and cook for 5 minutes or until onions are tender, stirring occasionally.
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| • | Combine water, fish heads, thyme, bay leaves, table salt and pepper with it.
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| • | Raise the burn to high and bring in it to a boil and cook for about 20 minutes.
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| • | Remove the fish heads from broth and drop-off the burn to medium.
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| • | Add white potato and cook for about 5 minutes.
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| • | Add assorted fish to it and cook for 5 minutes longer or until fish is done.
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| • | Remove the bay leaves and pour into soup tureen.
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| • | Serve cotriade with croutons on side.
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