Fish Broth (brodo Di Pesce)

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Title: FISH BROTH (BRODO DI PESCE)
Categories: Italian, Seafood, Soups/stews
Yield: 2 servings

2 md Onions
2 md Leeks
2 tb Olive oil
1 lb Heads and bones from red
-snapper, rockfish, cod,
Flounder, porgy, or sea bass
1 tb Tomato paste
Salt to taste
2 qt Boiling water
1 Celery stalk
2 Sprigs fresh thyme (or 1 tsp
-dried)

PREPARATION: Peel and coarsley 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

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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