Fish Broth (brodo Di Pesce) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Onions,
2 medium: Leeks,
2 tbsp: Olive oil,
1 lbs: Heads and bones from red snapper, rockfish, cod,
Flounder, porgy, or sea bass
1 tbsp: Tomato paste,
Salt to taste,
2 quart: Boiling water,
1: Celery stalk,
2 Sprigs: fresh thyme, or 1 tsp dried
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp