Close Topic Options

Fish Broth Brodo Di Pesce

Recipe name:
Fish Broth Brodo Di Pesce

Recipe category:
Seafood

What are your thoughts about this delightful dish?

Recipe details: Fish Broth (Brodo Di Pesce)

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.

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Fish Broth Brodo Di Pesce

fish broth brodo is strange but it fish broth brodo di pesce has only this many replies rapidly to know what and seperate fact from fiction.