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Ingredientes
- 2 med Onions
- 2 med Leeks
- 2 Tbsp. Extra virgin olive oil
- 1 lb Heads and bones from red snapper, rockfish, cod, Flounder, porgy, or possibly sea bass
- 1 Tbsp. Tomato paste Salt to taste
- 2 quart Boiling water
- 1 x Celery stalk
- 2 sprg fresh thyme (or possibly 1 tsp dry)
Direcciones
- 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-qt soup kettle. Add in onions and saute/fry over medium-high heat till softened, about 2 min. Add in fish heads and bones and saute/fry till golden brown, about 5 min. Stir in salt and tomato paste. Add in the boiling water to the soup kettle. Cut the celery stalk in half and add in it to the soup along with the thyme and leek greens. Simmer for 25 min.
- Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cold, cover, and chill for up to 2 days or possibly freeze for up to 1 month.)
- Makes 2 qts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1089g | |
| Recipe makes 2 servings | |
| Calories 172 | |
| Calories from Fat 121 | 70% |
| Total Fat 13.7g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 122mg | 5% |
| Potassium 289mg | 8% |
| Total Carbs 12.1g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.62g | 4% |
| Protein 1.7g | 3% |
