Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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