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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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