Fish Broth

1. 1

   Peel and coarsley chop the onions.

2. 2

   Rinse leeks, remove green tops, and reserve white parts for another use.

3. 3

   Heat oil in a 6-quart soup kettle.

4. 4

   Add onions and saute over medium-high heat until softened, about 2 minutes.

5. 5

   Add fish heads and bones and saute until golden, about 5 minutes.

6. 6

   Stir in salt and tomato paste.

7. 7

   Add the boiling water to the soup kettle.

8. 8

   Cut the celery stalk in half and add it to the soup along with the thyme and leek greens.

9. 9

   Simmer for 25 minutes.

10. 10

    Strain broth through a fine sieve and return it to the soup kettle; set aside.

No additional tips available.