Fish Broth - Lidia

Ingredients

• For the broth:
• 3 pounds fish trimmings (such as bones, heads, tails and belly flaps) from black or striped bass, red snapper, fluke, or other non-oily fish
• 2 large onions (about 1-1/4 pounds) peeled and cut in half
• 1 garlic head, cloves peeled (a dozen or more plump cloves
• 3 or 4 carrots (about 12 ounces), peeled and cut in 4-inch chunks
• 4 big celery stalks (about 12 ounces) trimmed and cut in 4-inch chunks
• A big handful fresh Italian parsley stalks with lots of leaves (12 or more stalks)
• 2 tablespoons tomato paste
• 2 tablespoons coarse sea salt or kosher salt plus more to taste
• 2 teaspoons whole black peppercorns
• For serving:
• 1 1/2 to 2 cups Arborio rice
• About ½ pound skinless fish fillet, cut in small pieces (optional)
• 1/3 cup chopped fresh Italian parsley