1 tablespoon olive oil
1 pound russet onion, thinly sliced
2 cloves garlic, minced
1/2 cup vegetable oil
2 cups beef broth
salt and pepper to taste
Heat olive oil in a large saucepan over medium-high heat. Saute onion for about 15 minutes, then stir in garlic; cook until fragrant. Stir in oil and add broth; cool; stir gently a few times. Stir in salt and pepper.
Heat oil and onion in a large saucepan over low heat. Add enough water to just cover the fish. Bring to a boil and cook for about 15 minutes, or until cooked through. Transfer into serving dish.