Fish Broth (brodo Di Pesce)

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Italian, Seafood, Soups/stews	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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