| 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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