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LOCATION: Recipes >> Soups >> Fish Broth 02

Print this Recipe    Fish Broth 02

Italian Fish Broth (Brodo Di Pesce)
Makes 2 quarts

2 med onions
2 med leeks
2 Tbsp olive oil
1 lb heads and bones from red snapper, rockfish, cod, flounder, porgy, or
sea bass
1 Tbsp tomato paste
salt to taste
2 qt boiling water
1 celery stalk
2 sprigs fresh thyme (or 1 tsp dried)

Peel and coarsely chop the onions. Rinse leeks, remove green tops,
and reserve white parts for another use.

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.

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