1. Sauté onion in oil in a large pot or Dutch oven over medium heat for 3 minutes. Add broth through water. Bring to boil then reduce heat and simmer for 15 minutes.
2. Melt butter in small skillet over low heat. Stir in flour until smooth. Brown flour over low heat stirring constantly. Stir in one cup of hot soup, mixing well until the mixture is smooth. Stir the flour mixture into the large pot of soup to thicken the soup.
3. Add fish, lemon juice, and olives. Cook gently uncovered for 5 to 10 minutes or until fish is cooked through.
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