2 tablespoons of olive or vegetable oil
2 medium-sized onions, chopped into small pieces
500g of fish heads and bones (redfish, carp, or hake)
1 tablespoon of tomato extract
Salt to taste
2.5 liters of boiling water
1 stalk of celery
2 sprigs of fresh thyme leaves or 1 tablespoon of dried thyme
2 medium-sized green onions, chopped into small pieces (only the green part)
2 tablespoons of olive or vegetable oil
2 medium-sized onions, chopped into small pieces
500g of fish heads and bones (redfish, carp, or hake)
1 tablespoon of tomato extract
Salt to taste
2.5 liters of boiling water
1 stalk of celery
2 sprigs of fresh thyme leaves or 1 tablespoon of dried thyme
2 medium-sized green onions, chopped into small pieces (only the green part)
Heat the olive oil in a large pot with a capacity for six liters
Add the onion and sauté it over high heat until it becomes soft
Add the fish heads and bones and sauté for five minutes, or until they are lightly browned
Add the tomato extract, salt, and boiling water
Add the celery, thyme, and green onions
Let it simmer and cook over low heat for 25 minutes with the pot covered
Strain the broth through a fine-mesh sieve and reserve
Serve 6 portions
93 calories per serving
Note: The broth can be stored in the refrigerator for two days or in the freezer for one month.
