---------- Recipe via Meal-Master (tm) v8.02

     Title: FISH BROTH (BRODO DI PESCE)
Categories: Italian, Seafood, Soups/stews
     Yield: 2 servings

     2 md Onions
     2 md Leeks
     2 tb Olive oil
     1 lb Heads and bones from red
          -snapper, rockfish, cod,
          Flounder, porgy, or sea bass
     1 tb Tomato paste
          Salt to taste
     2 qt Boiling water
     1    Celery stalk
     2    Sprigs fresh thyme (or 1 tsp
          -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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