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Fish broth (brodo di pesce)
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| Artist: |
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| Categories: |
Fish, Italian, Seafood, Soups & Stews, Western European |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| med | Onions | | 2
| med | 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) |
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Procedures:
| 1 | Preparation: peel and coarsley chop the onions. | | 2 | Rinse leeks, remove green tops, and reserve white parts for another use. | | 3 | cooking: heat oil in a 6-quart soup kettle. | | 4 | Add onions and saute over medium-high heat until softened, about 2 minutes. | | 5 | Add fish heads and bones and saute until golden, about 5 minutes. | | 6 | Stir in salt and tomato paste. | | 7 | Add the boiling water to the soup kettle. | | 8 | Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. | | 9 | Simmer for 25 minutes. | | 10 | Strain broth through a fine sieve and return it to the soup kettle; set aside. | | 11 | (can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month). | | 12 | makes 2 quarts | | 13 | [cooks; jan/feb 1989] |
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