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

           -dried)
  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.