Fish Broth

Directions

1. 1
   Rinse all the fish trimmings, put them in the stockpot, and add 6 quarts cold water.
2. 2
   Set over medium-low flame to heat gradually.
3. 3
   Set the onion halves, cut side down, directly on the grate of a stove burner over a medium flame for several minutes, until dark brown.
4. 4
   (Alternatively, brown the cut sides in a dry heavy skillet.)
5. 5
   Drop the browned onions into the stockpot along with all the other broth ingredients.
6. 6
   Cover the pot, leaving it open a crack, and bring the water to a boil.
7. 7
   Adjust the heat to keep it bubbling gently, and cook the broth, with the lid set ajar, for 3 hours or so, until the level of the broth has reduced by about one-quarter.
8. 8
   If it is not reducing steadily, raise the heat and remove the cover.
9. 9
   When the broth is full-flavored, turn off the heat.
10. 10
    Strain the broth well through a colander and then a fine-meshed sieve.
11. 11
    Press on the solids gently to release broth, and then discard all the fish bones and seasonings.
12. 12
    Serve as is or with rice and fish as described on the following page.
13. 13
    1 1/2 to 2 cups Arborio rice
14. 14
    About 1/2 pound skinless fish fillet, cut in small pieces
15. 15
    1/4 cup chopped fresh Italian parsley
16. 16
    Return the preceding fish broth (or as much of it as you want to serve) to the pot, and heat to a simmer.
17. 17
    Stir in 1/2 cup of rice for every quart of broth (or more rice for denser consistency) and the pieces of fish fillet.
18. 18
    Simmer for 10 to 15 minutes, until the rice is cooked (but not mushy) and the fish is tender and flakes apart in the broth.
19. 19
    Adjust the seasoning to taste, sprinkle on the chopped parsley, and serve very hot, in warm bowls.