Fish Broth (brodo Di Pesce)

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

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

2 days or freeze for up to 1 month.)

Makes 2 quarts

COOKS; Jan/Feb 1989

Posted by Fred Peters. --