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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