2 tablespoons of olive oil or vegetable oil
2 medium-sized onions, finely chopped
500g of fish heads and bones (redfish, carp, or hake)
1 tablespoon of tomato paste
Salt to taste
2 1/2 liters of boiling water
1 stalk of celery
1 tablespoon of dried thyme
2 medium-sized green garlic cloves, finely chopped
2 tablespoons of olive oil or vegetable oil
2 medium-sized onions, finely chopped
500g of fish heads and bones (redfish, carp, or hake)
1 tablespoon of tomato paste
Salt to taste
2 1/2 liters of boiling water
1 stalk of celery
1 tablespoon of dried thyme
2 medium-sized green garlic cloves, finely chopped
Heat the olive oil in a large pot
Add the onion and fry until it's soft
Add the fish heads and bones and fry for five minutes until golden brown
Add the tomato paste, salt, and boiling water
Add the celery, thyme, and garlic
Let it simmer and cook on low heat for 25 minutes with the lid closed
Strain through a sieve
Use as needed and freeze the rest.
