Fish Broth

Directions

1. 1
   Peel and coarsley chop the onions.
2. 2
   Rinse leeks, remove green tops, and reserve white parts for another use.
3. 3
   Heat oil in a 6-quart soup kettle.
4. 4
   Add onions and saute over medium-high heat until softened, about 2 minutes.
5. 5
   Add fish heads and bones and saute until golden, about 5 minutes.
6. 6
   Stir in salt and tomato paste.
7. 7
   Add the boiling water to the soup kettle.
8. 8
   Cut the celery stalk in half and add it to the soup along with the thyme and leek greens.
9. 9
   Simmer for 25 minutes.
10. 10
    Strain broth through a fine sieve and return it to the soup kettle; set aside.