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Fish Broth (Brodo Di Pesce)

2 medium onions
2 medium leeks
2 tablespoons olive oil
1 pound heads and bones from red snapper, rockfish, flounder -- porgy, or sea bass
1 tablespoon tomato paste
salt to taste
2 quarts boiling water
1 celery stalk
2 sprigs fresh thyme -- (or 1 tsp, dried)


PREPARATION: Peel and coarsely 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 sauté over medium-high heat until softened, about 2 minutes. Add fish heads and bones and sauté 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


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