---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Seafood, Soups/stews
       Yield: 2 servings
       2 md Onions
       2 md Leeks
       2 tb Olive oil
       1 lb Heads and bones from red
            -snapper, rockfish, cod,
            Flounder, porgy, or sea bass
       1 tb Tomato paste
            Salt to taste
       2 qt Boiling water
       1    Celery stalk
       2    Sprigs fresh thyme (or 1 tsp
   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-quart soup kettle.  Add onions and saute over
   medium-high heat until softened, about 2 minutes.  Add fish heads and bones
   and saute until golden, about 5 minutes.  Stir in salt and tomato paste.
   Add the boiling water to the soup kettle.  Cut the celery stalk in half and
   add it to the soup along with the thyme and leek greens. Simmer for 25
   minutes.  Strain broth through a fine sieve and return it to the soup
   kettle; set aside.  (Can cool, cover, and refrigerate for up to 2 days or
   freeze for up to 1 month.)
   Makes 2 quarts
   [COOKS; Jan/Feb 1989] Posted by Fred Peters.