Brodo di Pesce

Fish Broth

Preparation info

  • Makes about

    2 litres

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Remarkably similar to fish soup, this unthickened flavoursome broth is the base for innumerable bouillabaisse-like dishes around Italy’s coastline. In this book it is essential for Minestrone di Razza.


  • 1 hen crab, about 1 kg (ask your fishmonger to kill it and chop it)
  • 4 kg bones and heads of non-oi


In a large (very large) pan heat 6 tbsp olive oil, and add the celery, onion, fennel, carrot, leek and zests. Over a brisk heat sweat these until they start to colour, then add the chilli, garlic, bay leaves and parsley stalks. Toss and then add the tomato and wine. Stir and bring this lot to the bo