2 tablespoons vegetable oil
1 cup sliced celery
1 large onion, sliced (1 cup)
2 cloves garlic, sliced
2 pounds fish bones or heads
1 quart water
1 teaspoon dried leaf thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon fennel seeds
1 1/2 pounds halibut, cod or haddock, cut in 1-inch chunks
1 1/2 cups Hale Grapefruit Juice
1 cup bottled clam juice
Grated Parmesan cheese, chopped parsley, cooked pasta, garlic croutons, cooked shellfish, chopped tomatoes, sliced black olives
In large pot or heavy kettle, heat oil; saute´ celery, onion and garlic until tender. Add fish bones, water, peppercorns, thyme, salt and fennel seeds, bring to a boil. Cover. Reduce heat, simmer 30 minutes. Skim off "film" that rises to the top. Strain broth through a sieve. Return broth to pot. Add fish chunks, grapefruit juice and clam juice. Simmer 10 minutes until fish is cooked. Serve with assorted garnishes.
YIELD: 8 to 10 servings.