Fish Broth
Yield
2 cupsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
|
|
| 2 | medium |
leeks
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | pound |
fish
heads |
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | quarts |
water
boiling |
*
|
| 1 | each |
celery stalks
|
|
| 2 | each |
thyme sprigs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
|
|
| 2 | medium |
leeks
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 453.6 | g |
fish
heads |
|
| 15 | ml |
tomato paste
|
|
| 2 | quarts |
water
boiling |
*
|
| 1 | each |
celery stalks
|
|
| 2 | each |
thyme sprigs
|
* |
Directions
Peel and coarsley chop the onions.
Rinse leeks, remove green tops, and reserve white parts for another use.
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.
