Fish Broth (Brodo Di Pesce)

Recipe Ingredients

2 tablespoons	30ml	Onions (medium)
2 tablespoons	30ml	Leeks (medium)
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Heads and bones from red - snapper, rockfish, c
		Flounder - porgy, or sea bass
1 tablespoon	15ml	Tomato paste
		Salt to taste
2		Boiling water
1		Celery stalk
2 sections		Fresh thyme - (or 1 tsp, dried)

Recipe Instructions

PREPARATION: Peel and coarsely chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use.

COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens.

Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.)

Makes 2 quarts

Source:
COOKS; Jan/Feb 1989]

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